Combine clams, seafood stock, and the white wine in a large, high-sided sauté pan or dutch oven. Set over medium-high heat and bring to a boil. Cover and cook for 5 to 10 minutes until the clams have opened. Toss any that stay closed.  Use a slotted spoon to transfer the clams to a bowl and set aside.  Strain the broth through a  fine-mesh sieve into a heatproof bowl. Pour very slowly — if there is any remaining sand, it will linger at the bottom; toss that.

Set the empty pot back on the stove over medium-high heat.  Add the butter.  When it’s melted, add the bacon.  Cook until the fat has mostly rendered and the meat is starting to color and crisp, about 7 minutes.

Add the onion, celery, and bell pepper.  Stir and scrape up any brown bits from the bottom.  Season with a big pinch of salt.  Sauté until the vegetables are soft, about 10 minutes.

Meanwhile, remove the clams from their shells.  Toss the shells and roughly chop the clams.  Once again, set them aside.

When the vegetables are soft, add the garlic and stir-fry until fragrant, about 1 minute.  Add the flour and stir.  Keep stirring as you slowly add the clam broth.  Pour slowly so that any residue will remain at the bottom and can be tossed.  Add the potatoes, thyme leaves, and bay leaf.  Bring to a simmer and cook until the potatoes are tender about 15 minutes.

Remove the bay leaf and thyme sprigs. Add the tomatoes and cream.  Bring to a simmer and cook for another couple minutes.  Season to taste with salt.  Add the chopped clams.  Just before serving, season to taste with white wine, if desired.  Serve with oyster crackers and/or crusty, sliced bread. Delicious when served in a bread bowl.