Drop the well washed clams in boiling water to open up their shells. Remove the flesh, wash it and put it to boil with the bay leaf. Stew the chopped onion in the oil. Add the grated carrots and sauté well. Sprinkle with flour and stir.
Pour in the clam broth and juice of 4-5 tomatoes, passed through a sieve. After removing the clams from the broth, place them in a tray.
On top of them, add the sautéed vegetables and arrange round slices of the remaining tomatoes. Add salt to taste and bake in a moderate oven.