Put the garlic-chili pan over low heat and gently warm the oil, infusing it with the garlic and chili. After about a minute or so, once the oil becomes fragrant, increase the heat and add in the clams. Toss them about in the pan before pouring in the vermouth. Clap on the lid and turn down the heat to a low simmer. Steam the clams for about 6 – 7 minutes, until they’re almost completely open, but not quite is perfect.