Clean the clams and discard any open ones. Place them in a large pan with the sliced shallot and wine, cover and bring to the boil. Turn down the heat and simmer for 5 minutes then drain. Pick the clam meat from the shells and put in a bowl covered with cling film. Preheat the oven to 180C. Place the fennel on a baking tray and lightly drizzle with olive oil. Place in the oven until soft and golden. Put the clams, olives, tomatoes, garlic and thyme into a large pan over a medium heat with olive oil. Bring to a simmer and remove from the heat. Set aside and allow the flavours to infuse. Score the fillets of bream on the skin side and season. Heat a few tablespoons of olive oil in a frying pan and cook the bream, skin side down for about 3 minutes. Turn the fish and cook for a further 2 minutes. Spoon the clam mixture onto plate and top with fish and roasted fennel.