Pour drained clam liquid into measuring cup and add enough water to make 1 cup total. Pour into slow cooker.
Add 1 3/4 cup water, onion, carrots, potatoes, bacon and salt to slow cooker.
Cover and cook on high for 3 hours or on low for 6 hours or until potatoes are soft.
Combine flour and 1/2 cup of evaporated milk and mix well with a whisk to dissolve lumps.
Add to slow cooker along with reserved clams and remaining milk.
Stir, cover and cook on high 30 minutes more or until reaching desired consistency.