b'WHAT YOU NEED TO DO:Add the wine, bring to a boil, and cook for 2 minutes. Add the fresh herbs and red pepper flakes; cook, stirring well, for 1 more minute. Add the tomato sauce, then add the chickenstock. Bring to a boil and cook for 5 minutes, or until all the clams have opened.Using a slotted spoon, remove the clams to a stainless-steel bowl and cover to keep warm. Discard any clams that have not opened.'