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In a large skillet, cook the bacon until golden brown. Set aside on paper towels to drain, then chop.
Next, add the minced clams with juice to the crock pot. Add the cooked bacon.
Add all remaining ingredients except sour cream, milk, and cornstarch.
Cover and cook on High for about 3-4 hours until potatoes are very tender.
In the last hour of cooking, mix 1 cup milk with the cornstarch until it has fully dissolved, and add it to the crockpot. Add the sour cream. Stir to combine; use a potato masher to mash the potatoes in the soup, leaving some chunks. Cook for another hour on high.
Taste and adjust for salt and pepper. If necessary, add more milk to thin the soup.
Top the soup with some croutons or crackers, and enjoy warm. Garnish with bacon and green onions.