Before getting started, clean the clams. Let them soak in a large bowl to release any sand they may be storing. Give them a stir with your hands or a large spoon to quicken the process. You may have to do this 2-3 times. Then drain the water and set clams aside. There’s nothing worse than eating sand so this is an important step!
Heat 1/4 cup of oil in a large cast iron skillet over medium heat.
When oil is heated, add sliced garlic, shallots, and hot pepper flakes and cook, stirring often, until just softened, about 2 minutes.
Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute.
Then add cherry tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes.
Add wine and cook until liquid is almost reduced by half, about 3 minutes.
Add clams and butter to skillet and cover (if you don’t have a lid that fits, use foil). Cook until clams have opened and butter has melted, 6–10 minutes, depending on size of clams and heat level. Remove skillet from stovetop; discard any clams that don’t open. Sprinkle with chives or scallions and serve directly in the skillet.
If adding pasta, cook pasta according to package instructions. Drain and set aside until clams have opened and butter is melted. Add pasta to the skillet using tongs and carefully mix in to the broth. Then garnish with chives or scallions. Serve in the skillet.