Heat the oil in a saucepan over medium heat. Add the bacon and saute until brown. Add the onion, red pepper, carrot, and celery. Saute until the vegetables start to soften.
Add the bay leaf, thyme, dried parsly, oregano, and garlic. Saute about 1 minute, until the herbs can be smelled.
Add the flour and mix to coat the vegetables. Add the clamato, milk, and wine. Stir to combine. Add the clams with liquid, potatoes and tomato. Bring to a boil and reduce to simmer. Cook for 20 to 30 minutes, until the potatoes are cooked. Add salt and pepper to taste.