For Veggies: Heat a large skillet over medium-high heat. Add garlic and shallot and cook until fragrant and starting to soften, about 1-2 minutes. Add the thick ends of the bok choy to the skillet, season with salt and pepper, and sauté, stirring occasionally, until they start to get tender, about 3 minutes.

Reduce heat to medium and add the dark green ends of the bok choy, mushrooms, and tomatoes to the pan and season with salt and pepper. Continue to cook, stirring occasionally, until the tomato melts down into the rest of the veggies. Add asparagus and water and cook until the asparagus is just tender. Set aside, covered, to keep warm while you prepare the clams.

For Clams: Place bacon in a large saucepan and cook over medium-high heat, stirring occasionally. until crispy. Remove bacon to a paper towel lined plate and discard all but 1-2 tablespoons of the bacon grease from the pan.

Add garlic and shallot to the pan and cook until they start to brown, stirring occasionally, about 2 minutes. Add tomato and let cook for another minute or 2 until it melts down a bit. Add clams to the pan along with wine and cover with a tight-fitting lid. Cook, covered, until the clams are fully opened, about 5 minutes. Remove lid and scatter bacon over the cooked clams.

Serve clams on top of the sautéed veggies with snipped chives scattered on top and a side of crusty bread for dunking, if desired.