Method:

1. In a large enough sauce pot, add the grape seed oil, heat over medium high heat. When heated, add the onion and garlic, sauté briefly, add the chili flakes, salt, sundried tomatoes, and white wine. 
2. Bring to boil, add the clams, cover, and cook until they are all open, 8-10 minutes. 
3. Remove from the heat, scoop out the cooked clams into a mixing bowl. Discard any unopened clams. Tilt the cooking pot on a radical angle and reserve.
4. Carefully remove the top shell from the clams, placing the bottom half on a heat proof dish.
5. In a mixing bowl, add the panko and all other ingredients. Mix well. Reserve.
6. Add the reserved cooking liquid to the dish with the clams, taking care to spoon the tomatoes etc. on top of the clams. Ensure you look for sand/ sediment in the bottom of the pot. Crumble the reserved panko mix on top of the clams. 
7. Bake in a 400 F oven for 10-12 minutes or until golden brown.
8. Remove from the oven and serve immediately.

Chef's Tip: Fresh mussels also work this recipe. The panko breadcrumbs are optional, works very well without them also! Try adding some goats cheese into the bread mixture also.