How to Make It
Heat oil in a wok or large high-sided skillet over high. Add garlic, and cook, stirring constantly, until fragrant, about 15 seconds. Add clams, beer, Shaoxing cooking wine, and shiro dashi; cook, uncovered, stirring often, until clams open, 10 to 15 minutes. Discard any clams that do not open.
Add tomatoes, basil, and butter; cook, stirring constantly, until butter is melted. Transfer mixture to a serving bowl. Sprinkle with sesame seeds and gochugaru. Garnish with basil leaves.
Shiro dashi is a concentrated soup base available at Asian markets.