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Heat a large pot over medium heat. Add the butter and melt it.
Add the garlic and chili flakes and cook for 30 seconds, stirring constantly.
Add the white wine and bring to a simmer; do not boil.
Place the clams in the pot, then season with salt and pepper to taste. Cover the pot, then simmer for 7-9 minutes or until clams have opened. Discard any clams that are still shut.
Stir in the lemon juice and herbs. Serve immediately, garnished with herb sprigs and lemon wedges if desired.