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Drain the clams. Cut the onion, carrot, potato and bacon. Melt the butter in a saucepan or large pot over low heat. Then increase to medium heat and saute the onion and carrots. Add the bacon and potato, and continue sauteing. Next add the flour and saute until the flour is fully mixed in. Stir in the stock. Once the stock has come to a boil, skim of any foam and simmer for 10 minutes over medium heat. Mix in the milk and heavy cream and increase to medium heat. When the mixture begins to thicken, add the clams and simmer briefly. Season with salt and pepper. Serve with crackers.
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