Rinse the vongole well under cold running water.
Tip: when vongole open, tap the shell. When they close they are still usable. If they remain open, the vongole is no longer good.
Then finely chop the shallot. Wash the samphire. Finely chop the garlic.
Keep everything separate from each other.
Place the wok on the stove and add the butter. Once the butter starts to bubble, add the shallot. Let it brown for a while and then add the garlic.
After adding the garlic, immediately add the vongole. Shake the pan well a few times to mix the shells with the butter, onion and garlic.
Put the lid on the pan and let it boil gently. It takes about 4-6 minutes for the shells to open.
Remove the lid from the pan and shake again. Add the samphire and the Sweet Spicy Soy and add pepper to taste. Turn the heat up 1 more time so that it bubbles well and remove the wok from the heat.
You can serve this dish per person, but the best thing is to share it at the table. A nice large bowl with the shells and samphire, or just straight from the pan.
Also serve a freshly baked sourdough bread. Tear off pieces and dip in the cooking liquid.