Rinse your clams under cold water. Scrub them gently to remove any sand or grit. If any clams are open, give them a little tap. Those that don’t close might be dead. It's best to discard any clam that does not close when tapped.

In a large pot over medium heat, melt about 2 tablespoons of your butter until it’s bubbly. Add the minced garlic and sauté for 1 to 2 minutes until it’s fragrant. It's important not to burn it, or you'll end up with a bitter taste overshadowing your dish.

Once the garlic is slightly golden, add your cleaned clams to the pot, followed by a splash of water or white wine (for even more flavor). Cover the pot to create steam and cook for about 5 to 7 minutes until the clams start to open.

After the clams open, it's a good practice to check for any that remain closed. Discard those, as they are likely not safe to eat. Carefully transfer the opened clams to a serving platter. Drizzle them with the remaining melted butter and a sprinkle of red pepper flakes.

Serve your steamed clams immediately with lemon wedges on the side. Don’t forget the crusty bread for dipping – it’s quite possibly the best part!