Pour the broth and white wine into a 6-1/2 qt. soup pot. Add the bay leaf and bring to a gentle boil. Add the potatoes, carrots, shallots, garlic and dried thyme. Cook the vegetables in the broth for 15 to 20 minutes or until just tender. Add clams with broth, tomatoes and green pepper, and simmer for an additional 15 to 20 minutes. Float a large garlic crouton on top, for an added touch of flavor. Serve with a light red wine like Beaujolais.
Recipe was created especially for the 6-1/2 qt. Calphalon Soup Pot.