Scrub the clams in cold water, and drain. Combine pepper, wine, parsley, onion, bay leaf, thyme in a large pot. Add the clams and bring to a boil. Reduce
heat, cover, and simmer
for 10 to 15 minutes or until the clams open. Simmer for 3 more minutes and discard any clams that do not open. Divide clams among 6 bowls. Strain the hot broth over a cheesecloth
and ladle over the clams.