Espresso and Lime

6 If using fresh clams, soak them in cool salt water for an hour and then scrub and rinse them. Place them in a clean bowl and set aside until you are ready to steam them (if using frozen clams, steam them frozen, no need to thaw)
0 Place a large pot of medium heat 
1 Add 4 tablespoons of butter, 3 finely minced garlic cloves and a pinch of crushed red pepper flakes and cook while stirring for about 60 seconds 
2 Add 2 tablespoons of fresh lemon juice, a cup of dry white wine and 3 pounds of cleaned clams
3 Cover and cook for about 8 minutes shaking the pot occasionally (discard any clams that have not opened after 8 minutes)
4 Transfer the pot off of the heat and garnish with parsley and lemon wedges 
5 Serve with crusty bread