Method

• 1.
  Preheat the oven grill to high heat.
• 2.
  To make the garlic brioche crumb, pulse brioche, garlic and parsley in a food processor to form coarse crumbs.
• 3.
  Toss 2 tbs oil and clams in a bowl.
• 4.
  Heat a saucepan with a fitted lid over high heat until very hot. Add clams and immediately cover. Cook, shaking pan occasionally, for 1 minute. Uncover and, using tongs, transfer clams to a bowl as they open (Cloudy Bay clams are pre-blanched, so this process is to heat clams. Most clams are sold raw, so this will be to cook them. Discard any clams that remain closed).
• 5.
  Open clam shells, discard top shell and place clam, flesh-side up, on a baking tray. Pour 1/2 tsp wine into each clam. Divide brioche mixture among clams and drizzle with remaining 2 tsp oil. Grill, checking regularly, for 3 minutes or until brioche crumb is golden. Drizzle with extra oil and serve immediately.