Step 1

Heat a large pot over medium heat. Add the butter and melt it.

Step 2

Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.

Step 3

Add the white wine and bring to a simmer; do not boil.

Step 4

Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.

Step 5

Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.