Wash clams by scrubbing their shells together.

Steam clams with white wine in a pot over medium heat until they open. Separate clams from the steaming liquid and remove clam meat from shells.

Dice onion, carrot, and potato into 1cm cubes. Soak diced potato in water and drain. Mince garlic after removing its core.

Slice bacon into thin strips.

Heat butter in a pot until partially melted, then add garlic, bacon, and diced vegetables. Stir until coated with butter.

Add water, clam steaming liquid, tomato juice, salt, and pepper. Bring to a boil, skim off foam, and simmer covered for 10 minutes over low heat.

Add clam meat to the soup and mix well. Turn off the heat.