Preheat your oven to 210C. Fry off the pancetta until crisp. Add the minced garlic, fry for a minute, then pour in the breadcrumbs. Stir over a medium heat until the breadcrumbs have toasted, then add the parmesan and pepper. Set aside

In a pan with a lid, fry off the shallots till softened, then add the garlic. Pour in the wine, bring to a simmer, then add the clams. Remove the clams one by one when they begin to open and set them aside till the rest have opened. Remove the lid and keep cooking until the wine has evaporated, and you’re left with the shallot and garlic mixture. Pour into a bowl and mix with softened butter, parsley and chives

Remove the top shell from each clam, then free the clam from the bottom. Place the clams back into their shells, then gently spread a generous amount of the butter mixture over and around the shells. Sprinkle a generous amount of breadcrumbs over the butter, then place in the oven for 4 minutes, or until completely heated through.

Serve with lemon wedges, pick up the clams and eat in one mouthful like you would an oyster