2 tablespoons grapeseed oil
4 garlic cloves, finely chopped
2 pounds small clams (about 16 per pound), such as cockle, baby Manila, or littleneck, scrubbed and purged
1/2 cup Asian-style lager beer (such Taiwan Beer)
1/2 cup Shaoxing cooking wine or dry sherry
1/4 cup shiro dashi
1 1/2 cups halved Sun Gold cherry tomatoes
1 cup fresh basil leaves, plus more for garnish
2 tablespoons unsalted butter 1 teaspoon toasted sesame seeds
1/2 teaspoon gochugaru

PREPERATION
Step 1
Heat oil in a wok or large high-sided skillet over high. Add garlic, and cook, stirring constantly, until fragrant, about 15 seconds. Add clams, beer, Shaoxing cooking wine, and shiro dashi; cook, uncovered, stirring often, until clams open, 10 to 15 minutes. Discard any clams that do not open.

Step 2
Add tomatoes, basil, and butter; cook, stirring constantly, until butter is melted. Transfer mixture to a serving bowl. Sprinkle with sesame seeds and gochugaru. Garnish with basil leaves.