Combine thyme, oregano, garlic, and 2 tablespoons olive oil in a small bowl. Rub fish evenly with herb mixture. Cover and chill 1 hour.
Heat 2 tablespoons oil in a large skillet or Dutch oven over medium-high heat. Add shallots; cook 2 minutes. Stir in tomato, wine, and lemon juice; bring to a boil. Add clams, cover, and reduce heat. Simmer 4 to 8 minutes, discarding any unopened clams. Remove clams, and keep warm. Cook remaining liquid for 15 minutes over high heat until reduced by half. Remove from heat. Add butter, 1 tablespoon at a time, stirring until butter melts. Stir in pepper.
Wrap 1 slice prosciutto around each piece of fish. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Place wrapped fish, seam side down, in pan. Cook 1 minute on each side or until prosciutto is golden. Remove, and place on a lightly greased baking sheet.
Bake at 350° for 5 to 8 minutes or until fish flakes with a fork.
Place fish and clams in rimmed bowls; spoon sauce evenly over steaks. Serve immediately.