Check clams and discard any that are not closed (tap any that are open on the table; if they close within a few minutes of tapping, you can still use them). Wash and scrub the clams.

Melt the butter in a Dutch oven (or pot with a tightly fitted lid) over medium heat. Once the foaming subsides, add the garlic and red pepper flakes and sauté 2 minutes.

Add the wine and simmer for about 30 seconds – just until the alcoholic bite burns off (there should still be liquid in the pot though!)

Add the clams and cover the pot with a lid. Steam 5-10 minutes, or until the clams have opened. Discard any clams that are still closed.

Top with parsley, a squeeze of lemon, and grilled bread to soak up all the sauce!