Drain the clams, reserving liquid. Cover clams; chill

In a four or 5 quart crockpot combine reserved clamour liquid, potatoes, onion, celery, carrot, sugar, salt and pepper.

Stir in potato soup and 2 quarts water

Cover; and cook on low heat setting for 8 to 10 hours

If using the low heat setting turned to high heat setting and in a medium bowl combine the non-fat dry milk powder and flour. Gradually whisk in 1 cup of cold water; then stir into the soup

Cover and cook on high heat setting 10 to 15 minutes or until thickened

Stir in the clams, cover and cook five minutes more

Ladle soup into bowls and sprinkle each serving crumbled bacon and paprika