Chop clams coarsely, reserve broth.
In a 5 to 6 quart pot, bring two quarts of salted water to a boil. Add carrots, potatoes, onions and bacon. When the vegetables are tender, add seasonings, chopped clams, clam juice, broth and tomatoes. Simmer for 30 minutes. Add flour, stir in milk, salt, pepper, garlic powder, and white wine.