Melt the butter in a large pan over a medium heat. Cook the garlic and shallot for 2 minutes, then add the wine and clams, cover and cook for 4 minutes.
Meanwhile, heat the butter for the brioche crumbs in a large non stick pan until foaming. Add the crumbs and fry until golden.
Stir the chilli, lemon zest and parsley through the clams then serve sprinkled with the brioche crumbs.