Clams in white wine sauce

I recently read an article about 20 dishes that you should know how to cook. I forgot the link but it was not surprised to see mac'n cheese, perfect steaks, guacamole, grilled cheese sandwich, and more classic dishes on the list. Among all, mussels in white wine sauce is also on the list. Speaking of this, there is in fact a similar version in Chinese cuisine.

While French cooks mussels with Western white wine, Chinese cooks clams with Chinese white wine. No matter what wines you are using, they are both finger-licking good and they both leave you with fantastic dipping broth for toast, french fries, rice, rice vermicelli, or pasta!

Perpetration time: 10 mins
Servings: 2

Ingredients:
3 cups Clams (fresh)
1 Shallot
1/2 Onion
some Cilantro
1 Chili (Optional)
1 tbsp Light flavored oil
1 cup Chinese white wine (or Western white wine)
1/2 Chicken broth (salted)
1/2 Water

1. In a bowl, fill up with tap water and add 1 tsp of salt. Put the clams into the water. This will help removing sand from the clams. If you use frozen clams, you can leave this step.
2. Finely dice shallot, chop onions into bite size pieces, and thinly slice the chili.
3. Preheat a sauce pan in medium high heat, add in 1 tbsp light flavored oil. Add shallot, onion, and chili. Sautee them for 1 to 2 minutes until flavorful.
4. Add 1/2 cup of white wine then quickly add in the clams and put on the lid.
5. 10 seconds later or after the sizzling sound disappeared (which means the wine has evaporated), add in chicken broth and water. Put on the lid.
6. After 2 minutes or the first clam opens, turn off the heat, pour in the remaining 1/2 cup of white wine, then put on the lid again for 30 seconds or until all the clams are opened.
7. Sprinkle with cilantro. Enjoy!

Tips:
1. Since clams are salty, make sure you taste before seasoning.
2. You can add more or less wine depends on your preference.
3. Be careful not to overcook clams. You should serve quickly as possible once the first clam is opened since clams only take minute to cook. Even though you remove them from heat, the remaining temperature in the broth will continue to cook them through.
4. If a clam is not opened even though it is cooked through, do not try to eat it since the clam might be rotten.