Begin by soaking the fresh clams in cold water for 20 minutes to help them expel any sand. After soaking, scrub the clams thoroughly under cold running water, discarding any broken or unclosed clams.

In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter over medium heat until melted.

Once the butter is melted, add the minced garlic and sauté for 1-2 minutes until fragrant.

Stir in the red chili flakes and cook for an additional 30 seconds.

Pour in the white wine and lemon juice, then add the clams. Cover the skillet and cook for 5-7 minutes, shaking occasionally until the clams have opened.

Remove from heat and stir in the remaining butter, lemon zest, and parsley. Season with salt and black pepper to taste.

Transfer the clams and sauce to serving bowls and serve immediately with crusty bread.