Sautee the carrot, celery, and onion for 5 minutes

Add the potato and sautée another 5 minutes

Add the chicken stock and boil for 5 minutes

Meanwhile, whisk together the cold milk and flour into a gravy slurry

Take the pan off the heat, and stir in the slurry and spices. Wait about a minute and then put the pan back onto the heat and bring it back to a boil for 5 minutes.

Add in the can of clams toward the end and boil for only about another minute to bring the clam juices together into the sauce.