In a wok or 12-inch cast-iron skillet over direct medium-high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. Add the wine and cook for about 1 minute more. Add the clams and cook over direct medium-high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons butter, the parsley, and season with pepper. Toast the bread over direct heat, about 1 minute, turning once.
In a wok or 12-inch cast-iron skillet over direct medium-high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. Add the wine and cook for about 1 minute more. Add the clams and cook over direct medium-high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons butter, the parsley, and season with pepper. Toast the bread over medium-high heat, about 1 minute, turning once.
In a wok or 12-inch cast-iron skillet over medium-high heat, melt 2 tablespoons of the butter. Add the shallot and garlic and cook until fragrant and tender, about 1 minute, stirring often. Add the wine and cook for about 1 minute more. Add the clams and cook over medium-high heat, with the lid closed, until the clams open wide, 5 to 10 minutes, stirring every few minutes. Add the remaining 2 tablespoons butter, the parsley, and season with pepper. Toast the bread over medium-high heat, about 1 minute, turning once.
