Heat the olive oil a large skillet over medium heat. Add the red onion and crushed red pepper flakes to the skillet then cook, stirring often, for 3 minutes. Add the minced garlic and tomatoes, then cook, stirring constantly, for 1 minute. Add the lemon zest, lemon juice, chicken broth, half of the dill and half of the parsley to the skillet then season with sea salt and freshly cracked pepper, to taste. Add the rinsed and cleaned clams to the skillet, cover with a lid, and cook for 5 minutes, or until all of the clam shells have opened. Remove the lid and sprinkle the clams with the remaining fresh dill and parsley. Serve immediately with extra lemon. Enjoy. Side Note: Discard any clams that did not open.