Step 1: Clean the Clams : Rinse the clams thoroughly under cold running water. Place them in a large bowl of cold water with a tablespoon of salt. Let them soak for 20 minutes to purge sand and grit. Drain, rinse again, and scrub the shells clean. Discard any cracked or open clams that don’t close when tapped.

Step 2: Prepare the Base : In a large, deep skillet or sauté pan, heat olive oil and 2 tablespoons butter over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds to 1 minute, until fragrant but not browned.

Step 3: Add the Wine and Steam the Clams : Pour in the white wine and bring it to a gentle simmer. Add the cleaned clams to the pan, cover with a lid, and let them steam for 5–7 minutes, shaking the pan occasionally. The clams are done when they open up. Discard any that remain closed after cooking.

Step 4: Finish the Sauce : Remove the lid and add the remaining tablespoon of butter, lemon juice, and chopped parsley. Stir gently to coat the clams and emulsify the sauce. Taste and season with salt and pepper if needed.

Step 5: Serve : Transfer the clams and sauce to a large serving bowl. Garnish with extra parsley and serve immediately with toasted bread for dipping or pasta for a heartier meal. Squeeze fresh lemon over the top for extra brightness.