Step 1

Soak clams in cold water for at least 30 minutes; drain well.

Step 2

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.

Step 3

Stir in chicken stock and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.

Step 4

Stir in clams. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams have opened, stirring once, about 8-10 minutes. Discard any unopened clams.

Step 5

Remove from heat; stir in heavy cream and season with salt and pepper, to taste.

Step 6

Serve immediately, garnished with parsley and chives, if desired.