Step 1
To a medium pot set over medium warmth, add the clams with their juices and the white wine. Cowl and prepare dinner till the clams shrink barely, about 3 minutes. Utilizing a slotted spoon, switch the clams to a small bowl. Pour the liquid into one other small bowl and put aside. Wipe out the pot and return it to the range.
Step 2
Within the empty pot, soften the butter over medium warmth. Add the bacon and prepare dinner, stirring often, till frivolously browned and the fats has largely rendered, about 6 minutes. Add the carrot, onion, and potato and prepare dinner, stirring often, till the onion is translucent, about 5 minutes. Add the dashi and reserved clam broth and convey to a boil, then flip the warmth down and simmer, stirring often, till the carrots and potatoes are simply pierced with a fork, 5–10 minutes.
Step 3
In a small bowl, whisk collectively the milk and miso, then add to the chowder together with the reserved clams and stir to mix. Season with black pepper, then ladle into serving bowls, garnish with parsley, and serve scorching.
