Pour in the white wine and bring to a lively simmer. Let it reduce by about one-third, 2-3 minutes, releasing the garlicky aroma and slightly nutty scent from the wine.
Add the clams to the pot, then cover with a tight-fitting lid. Cook 5-7 minutes, shaking the pot once or twice so the clams cook evenly. Watch for the shells to pop open—this is your cue that they’re done.
As the clams open, remove any that remain closed. Stir in the chopped parsley and red pepper flakes (if using). Taste the sauce and season with salt and pepper as needed.
Squeeze a bit of lemon juice over the clams, then spoon the clams and their fragrant broth into warm bowls. Serve with crusty bread to sop up every drop of the wine-garlic sauce.
Notes
A bright, briny seafood dish of littleneck or Manila clams steamed in white wine and garlic, finished with parsley and lemon. Quick, gluten-free, and perfect with crusty bread.
