Heat a wok over high heat and add oil, ginger, garlic and shallot. Cook about 30 seconds until aromatic. Add the clams and toss them to coat. Allow to heat slightly and add papaya, chiles, tomato. Toss and cook a minute. Then add fish sauce, white wine and chicken stock. Cover and cook until clams open, about 4 to 5 minutes.
Add butter, stir, then add lime juice. Taste and adjust seasoning. Transfer clams with sauce to a serving bowl. Garnish with crispy shallots.