Step 1In a large, heavy-bottomed sauce pan or small pot, combine the shallot, wine, garlic and pepper flakes over high heat.
Step 2Bring the mixture to a boil, then reduce the heat to a simmer and cook 2 to 3 minutes to marry the flavors. Add the clams and butter, cover the pot and reduce the heat so the liquid gently steams.
Step 3Steam the clams until they have opened, 2 to 3 minutes, then sprinkle over the parsley and season to taste with salt and pepper. Discard any clams that do not open. Serve hot with toasted crusty bread.