PREPARATION:

1. Heat a large skillet that has a tight-fitting lid -- one wide enough to hold clams in one layer –- over medium-high. Add the oil, garlic and chili. Sauté until garlic is fragrant, do not brown. Add tomatoes, wine, basil and parsley. Simmer 30 seconds. Dial heat up to high and add the clams in one layer.
2. Cover the pan tightly and cook three minutes, shaking the pan occasionally. Lift the lid and stir the clams around – they should be starting to open and exude juices. Cover and cook about another three minutes, lift lid and with a slotted spoon, begin lifting out open clams to a waiting serving bowl – clams should continue to pop open as you go. Place lid on and cook a few more minutes, shaking. Remove open clams. All good clams should be open by now – discard any closed clams.
3. With high heat, reduce liquid slightly. Remove from heat and whisk in butter. Pour pan sauce over clams and serve with crusty bread.