Fry diced bacon in a large skillet, while stirring until cooked, about 4 minutes. Add the shallot and garlic, and continue cooking until the bacon is nicely browned and the shallots are tender, about 4 minutes longer.
Stir in the clams and add the beer. Sprinkle herbs over clams, cover the pot and steam the clams for 6 to 7 minutes, until they open. Discard any clams that do not open.
Stir gently to mix with the bacon, garlic, and shallot, and serve immediately in a large serving bowl - family style. Enjoy with an iced cold beer.