Rinse the clams under cold running water. Discard any clams with cracked shells or that do not close when tapped. If the clams are very sandy, soak them in a bowl of cold salted water (about 1 tablespoon kosher salt per 2 cups water) for 20 minutes, then lift them out (do not pour the sand back over them). Drain and set aside.

Mirepoix base

In a large wide skillet or sauté pan with a tight-fitting lid, heat the olive oil and 1 tablespoon of the butter over medium heat until the butter melts and foam subsides. Add the minced shallot and sauté 1–2 minutes until translucent but not browned.

Garlic and seasonings

Add the minced garlic and crushed red pepper flakes (if using) and sauté 30–45 seconds until fragrant. Stir in the lemon zest and freshly ground black pepper.

Deglaze and steam

Raise heat to medium-high, pour in the white wine, and scrape any browned bits from the pan. Let the wine come to a simmer and reduce slightly for 1–2 minutes. Add the clams in a single layer if possible, then sprinkle the remaining 2 tablespoons of butter in small dollops over the clams. Cover with the lid and let steam for 5–7 minutes, shaking the pan once or twice, until the clams have opened.

Finish and season

Remove the lid. Discard any clams that remain tightly closed. Add the lemon juice, chopped parsley, and taste for seasoning; add up to the listed 1 teaspoon kosher salt if needed. Give everything a gentle toss to coat clams in the garlic-lemon butter-wine sauce.

Serve

Spoon clams and sauce into warm bowls, sprinkle with a little extra parsley and a crack of black pepper. Serve immediately with crusty bread to mop up the sauce.