Combine water, clam juice, white wine
, garlic, 3 of the thyme sprigs, rosemary and parsley in a large stock
pot; bring to a boil, reduce heat and simmer
for about 10 minutes.
In a food processor
combine the minced shallots, chives
, tarragon, leaves from the remaining 2 sprigs of thyme
, lemon juice
, lemon zest, salt, pepper and butter; blend
Place a steamer basket in the stockpot, add the clams to the steamer basket and cover. Cook until the clams open, about 10 minutes; remove any clams that do not open. Gently heat the herb butter. Transfer clams to a serving bowl. Strain
the broth. Serve the clams with the broth
, the herb butter and slices of the warm baguette.