Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add shallots and garlic and cook 2 minutes. Add wine and cook 1 minute. Add clams, broth and clam juice and bring to a simmer. When clams have opened, remove them from pan, reserving liquid in pan, and transfer to a serving platter. Add parsley and butter to pan and simmer 1 minute. Place clams in serving bowls and pour over parsley broth.
Heat remaining oil in a small skillet over medium-high heat. Add capers and cook 2 minutes.
Place diced tomatoes on baguette slices and top with fried capers. Serve bruschetta and peas alongside clams.
2006, Robin Miller, All Rights Reserved