Make sure the clams are cleaned and purged of any sand and debris before cooking. To do this add the clams to a large bowl covered with cold water with 2 tablespoons of salt. Let them soak in the salted water in the fridge for at least 1-2 hours, they will release the sand.

Remove the clams from the water with a slotted spoon. Rinse them with cold water and they should be ready to cook.

Preheat the oven to 400 degrees.

Melt the butter in a small saucepan over medium heat. Once melted add the garlic and shallots and cook for two minutes stirring constantly.

Add the lemon juice, breadcrumbs, red pepper flakes and parsley to the saucepan and stir to combine. Remove and set aside.

In a pan large enough to hold the clams, add the white wine and bring to a simmer over medium heat. Add in the clams, cover and let steam for about 5 minutes. Don’t overcook them or the clams will be rubbery. All the clams should be open. If they don’t all open after 7 minutes, some may not be good, throw those away. Set the clams aside and save the clam juice in the pan.

Add 2 tablespoons of the clam juice to the breadcrumb mixture and stir to combine.