If needed, thaw shrimp in cool water and peel once defrosted.

Chop chives and garlic into small pieces. Dice plum tomato into medium sized pieces.

Cut shrimp in half, or keep whole depending on preference.

Rinse clams and place in a deep sauce pan. Add 3/4 can of chicken broth in pan.

Add tomato, garlic, chives, and olive oil to clams. Flavor with salt and pepper to taste.

Cook on medium heat for 20 minutes, or until clams are opened. Once opened, place uncooked shrimp in pan and let cook for 3 minutes.