Place the oil in a large pot over high heat.
Add the onion, garlic, herbs, lemon and spices and saute for several minutes until onions are glassy.
Add the juice and brandy and cook for several minutes to reduce liquid by half.
Add the tomatoes and bring to a boil.
Reduce liquids by half
Add the clams, butter and cover.
Cook for several minutes, shaking the pot as you go.
When clams open, remove to a serving bowl.
When all the clams are cooked, taste and correct the broth for seasoning.
Serve with toasted flat bread.