Cook the clams and white wine over medium heat in a pan with a lid. Steam the clams until the shells are open. Remove the clams from the shells. Keep the sauce because it has the nice flavour of clams.
Melt the butter in a pan and stir fry the bacon.
Add the vegetables and cook until the onion is translucent.
Turn off the heat and add flour.
Stir until the flour and other ingredients are mixed well.
Add the ingredients marked , clams and the sauce you kept from step 3, and simmer over low heat until the vegetables are soft.
Add milk (and powdered cheese if you like) and heat over low heat.
Sprinkle parsley on top and it's ready to serve now.
Story Behind this Recipe
I wanted to have thick soup.
Plenty of clams make this soup delicious. Add 2 tablespoons of powdered cheese if you like.