Place the clams in a strainer, rinse and gently scrub the clams under cold running water. If the clams are gritty place the clams in a large bowl and brine for about 20 minutes or so with cold tap water and salt. Rinse again and set aside the clams.

In a large sauté pan over medium heat, melt the butter. Add the garlic and red pepper flakes, and cook for 2-3 minutes or until softened, stirring occasionally. Add the white white and let it come to a simmer, then add the cleaned clams. Cook for another 5-8 minutes. The majority of the clams should be wide open but discard any that do not open. If most aren't open yet, keep cooking for a few minutes until they open. Remove and discard the unopened clams and transfer the open clams to a serving bowl. Ladle the white wine broth over the clams followed by a squeeze of lemon juice. Garnish with parsley and serve with melted butter.