Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Ingredients: 50 littleneck clams (3 pounds, 8 ounces total), scrubbed; 2 cups water; 2 cups dry white wine (such as Sauvignon Blanc); 2 (1 ounce each) thick-cut bacon slices, finely chopped (1/2 cup); 1 medium-size (10 ounces) yellow onion, chopped (about 1 cup); 1 medium-size (8 ounces) green bell pepper, seeded and chopped (about 1 cup); 2 medium (about 4 ounces total) carrots, peeled and chopped (about 3/4 cup); 2 medium (about 2 ounces total) celery stalks, chopped (about 3/4 cup); 4 garlic cloves, minced (about 1 tablespoon); 2 teaspoons fresh chopped thyme, plus more for garnish; ¼ teaspoon crushed red pepper; 1 ½ pounds baby Yukon Gold potatoes, unpeeled and quartered; 2 teaspoons kosher salt; 1 dried bay leaf; 1 (14 1/2-ounce) can fire-roasted diced tomatoes; Black pepper