Preheat the grill to high.
Steam clams with 75ml wine in a covered saucepan for 60 seconds until open.
Drain clams through a colander and discard any that remain closed.
Remove clams from shells, clean the dark grey part, and reserve half the shells.
Rinse clams to remove grit, roughly chop the meat, and return to reserved shells on a baking tray.
Mix chives, breadcrumbs, and cheese together then cover the clams.
Grill for 3 to 4 minutes until golden-brown.
Warm olive oil, shallots, and garlic in a frying pan for one minute over low heat.
Add tomatoes to the pan and warm for 2 minutes.
Stir in herbs, lemon zest, lemon juice, salt, and pepper.
Arrange shells on a plate and drizzle the sauce vierge over the top.