Mix together the chives, parsley, Old Bay, salt, pepper, flour, baking powder, garlic, and cayenne.
In a large bowl, whisk together the eggs and beer, then add the clams and broth.
Mix in the dry ingredients and stir to combine.
In a heavy skillet, heat oil (2 to 3 inches deep) to 360 deg. F (185 deg. C).
When the oil is hot, drop a tablespoon of batter at a time and fry until golden brown, 3 to 5 minutes per side. Fry just a few at a time.
Remove with a slotted spoon and drain on paper towels.