Purge Clams: Place clams in a large bowl of cold, salted water for 30-60 minutes. After soaking, scrub shells under running water. Discard any open or broken clams.

Sauté Aromatics: In a large pot with a lid, melt 2 tbsp of butter and 2 tbsp of olive oil over medium heat. Add shallot and cook until soft, about 3 minutes. Add sliced garlic and red pepper flakes, cooking for 1 more minute until fragrant.

Deglaze: Pour in the white wine, bring to a simmer, and let it reduce for 2-3 minutes. Add the chicken broth and return to a simmer.

Steam Clams: Add the cleaned clams to the pot, stir, and cover with the lid. Steam for 5-8 minutes, shaking the pot occasionally.

Remove Cooked Clams: After 5 minutes, open the lid and use tongs to transfer any opened clams to serving bowls. Cover again for 1-2 minutes for any remaining clams to open. Discard any that stay shut.

Finish Sauce: Turn off the heat. Add the remaining 2 tbsp of cold butter and the chopped parsley to the broth in the pot. Swirl the pot until the butter has melted and the sauce is glossy.

Serve: Pour the sauce over the clams in the bowls. Serve immediately with lemon wedges and crusty bread.