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Drain clams, reserving liquid. Add water to this liquid to equal 1 cup. In a heavy pan fry bacon, drain, and crumble. Discard drippings. In the same pan combine hashbrowns and the cup of clam juice. Bring to a boil, and simmer until vegetables are tender. Stir in clams, light cream, 3/4 cup milk, and garlic salt and pepper to taste. Blend remaining milk and flour, stir into clam mixture. Cook over medium heat, stirring frequently, until thick and bubbly. Add crumbled bacon.
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