Place clams in a pot of water 1/2-inch deep. Cover and steam over medium heat just until clams open. Remove from heat and let cool. Once cooled, shuck clams (remove shell); reserve any liquid. Finely chop clams. Strain liquid; set aside.
Fry bacon in a large skillet until almost crisp; drain on paper towel and crumble. Set aside.
In a large saucepan, combine water, milk, potatoes, onions, carrots and green bell pepper; bring to a boil, reduce heat, cover and simmer for 30 minutes.
Add clams and reserved liquid, simmer 15 minutes more. Season with salt and pepper. Serve hot, garnished with bacon.
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