Put the first seven ingredients, half the basil and plenty of pepper into a large saute pan on a medium high heat. Fry for 4 minutes, stirring often.
Add the wine, followed by the clams spread out as much as possible. Bring to a simmer and when gently simmering cover with a lid, turn the heat down to medium low and cook for about 5 minutes or until most of the clams have opened.
Discard and clams that don’t open and the scotch bonnet, squeezing it into the sauce first if you like heat. Stir in the chickpeas ( if using), the chives and the lemon juice.
Serve from the pan , drizzling over the cream if using. Top with the jalapeno and the remaining basil leaves. Serve with lemon wedges.