Simple Garlicky Clams with Lemon and Parsley

Heat butter, pepper flakes, and garlic in a large (11- to 12-inch) deep skillet (the wider the skillet the more evenly the shellfish cook) over medium-high heat. When garlic starts to sizzle and turn a little golden, add wine and clams. Increase heat to high, cover, and steam, shaking pot occasionally to promote even cooking, until clams open, about 5 minutes. Reserving liquid in pan, divide clams between 2 soup plates. Squeeze lemon juice into shellfish liquid and stir in parsley. Pour a portion of sauce over each portion of clams and serve.