Dice the carrot and onion into 1cm cubes.

Heat olive oil in a pot over medium heat, add onion and carrot, and sauté until the onion becomes translucent.

Add water and canned clams (including the juice) to the pot, cover, and simmer on low heat for 5 minutes.

Add the soup base ingredients (milk, consomme, salt, and pepper), mix lightly, and heat over medium heat. Once boiling, reduce to low heat and simmer for 1 minute.