4 ripe heirloom or vine tomatoes, optional
4 pounds cherry stone clams, scrubbed
1 cup dry white wine or crisp, light bodied beer
1 (8-ounce) bottle clam juice
1 small red onion, coarsely chopped
1 red chile pepper, coarsely chopped
Zest of 1 lemon
3 to 4 large cloves garlic, peeled
About 1 tablespoon fresh thyme leaves
1/4 cup packed fresh parsley leaves
2 fresh bay leaves
1/4 cup extra-virgin olive oil
5 to 6 anchovy filets
1 pound linguini, or flavor-infused long cut pasta such as pepperoncini or lemon-flavored spaghetti or linguini
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