Pour the broth and white wine into a 6.5-qt. soup or stock 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 - 20 minutes or until just tender.
Add clams with broth, tomatoes and green pepper and simmer for an additional 15 - 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 6.5-qt. Calphalon Soup Pot.