When the garlic starts to turn golden, add clams to the pot, stir, and pour Shaoxing wine into it and cover the pot with a lid. (Pro tip: soak the clams in clean cold water for 20 minutes before cooking, so they would spit out the sand. After soaking, clean the outside shell under running water.)
Check after about 90 seconds, all the clams should be all opened.
Add butter to the broth. Garnish with plenty of crispy garlic on top.
