In a 3-1/2-, 4-, or 5-quart crockery cooker combine reserved clam liquid, potatoes, onion, celery, carrot, sugar, salt, and pepper. Stir in potato soup and 2 cups water.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a medium bowl combine nonfat dry milk powder and flour. Gradually whisk in 1 cup cold water; stir into soup. Cover; cook on high-heat setting 10 to 15 minutes or until thickened.
Stir in clams. Cover; cook 5 minutes more. Ladle soup into bowls. Sprinkle each serving with crumbled bacon and paprika.