In large heavy saucepan, melt butter over medium heat; cook onion until softened, about 3 minutes.
Stir in flour to coat onion.
Cook, stirring, for 1 minute without browning, Stir in water, potatoes, carrot, salt, pepper, savory and thyme.
Bring to boil cover and reduce heat to simmer until vegetables are tender, about 15 minutes; pour in milk; return just to a gentle boil.
Immediately remove from heat; add clams.
Cover and let stand 5 minutes - Taste and adjust seasoning.
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