First, Bring 1/2 cup of water and 6oz. (half) of beer to a boil in a large skillet. Add the clams, cover and steam for 5-7 minutes until they open. I like the smell and flavor the beer brings out in the clams. Drain claims and reserve the cooking liquid, pouring it through a strainer and placing in a bowl, setting it aside. Next, cook the bacon in a large sauce pan with a quick hit of oil or butter, until crispy. Drain on paper towels. Reserve the liquid in the saucepan. Also, you will cook the shrimp in the saucepan, about 6 minutes. Set aside with the clams.
Next, you will saute carrots and onion in the sauce pan with the drippings over medium heat for 5 minutes or until tender. Add reserve clam cooking liquid, potatoes, corn, salt, celery salt, black pepper, thyme and cayenne and bring to a boil. Reduce heat and simmer, uncovered, over medium heat for 8 minutes or until potatoes are tender.
(SIDE NOTE: By this time, you should be sipping on what remains of your delicious beer while you cook this meal. You won't need it again for the recipe!)
Shuck the clams and chop the clam meat, along with the shrimp. Whisk together milk and flour in a small bowl and add to saucepan and bring to a simmer; be careful not to boil.
This is a great winter meal and I promise you will just want more and more!