1. Preparation: 

Cleaned clams with sand, onions/peppers/carrots (cut into small pieces), butter, flour, heavy cream, milk, salt, white pepper, parsley flakes;

2. Processing clams: 

Boil the clams with a little wine until they open, remove and take out the meat, keep a few un-eaten clams for plating and retain the soup (filter out impurities);

3. Sautéing the base: 

Heat the pan with butter, sauté the onions, peppers, and carrot pieces, add flour and stir to form a light yellow roux (increase the thickness of the thick soup);

4. Cooking the thick soup: 

Pour in the clam soup, milk, and heavy cream, stir over low heat until thick, add the clam meat;

5. Seasoning and finishing: 

Season with salt and white pepper, sprinkle parsley flakes for aroma enhancement, then serve and plate.