Step 1

In the bottom of a deep 4-quart pot with a tight lid, heat the butter or oil and lightly cook the garlic, just until it becomes aromatic. Toss in the cilantro and stir in the wine, pepper paste, salt, and pepper.

Step 2

Add the clams, gently turn to coat, and cover tightly. Cook over medium-high heat until the clams have opened, 5 to 20 minutes, depending on the size of the clams. Discard any unopened clams. Taste the broth and season with more kosher salt as needed. To serve, ladle the clams, with some broth, into shallow bowls. Serve with lemon wedges for squeezing, and plenty of crusty bread to soak up the juices.