Pour drained clam liquid into measuring cup and add enough water to make 1/2 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.
If you like bacon, add more. If you're health conscious leave it off! I used turkey bacon. You can always substitute half and half or milk for the evaporated milk, which changes the thickness slightly. I refrigerate the clams until needed.