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To a medium pot set over medium heat, add the clams with their juices and the white wine. Cover and cook until the clams shrink slightly, about 3 minutes. Using a slotted spoon, transfer the clams to a small bowl. Pour the liquid into another small bowl and set aside. Wipe out the pot and return it to the stove.
In the empty pot, melt the butter over medium heat. Add the bacon and cook, stirring occasionally, until lightly browned and the fat has mostly rendered, about 6 minutes. Add the carrot, onion, and potato and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the dashi and reserved clam broth and bring to a boil, then turn the heat down and simmer, stirring occasionally, until the carrots and potatoes are easily pierced with a fork, 5–10 minutes.
In a small bowl, whisk together the milk and miso, then add to the chowder along with the reserved clams and stir to combine. Season with black pepper, then ladle into serving bowls, garnish with parsley, and serve hot.