Fill a large bowl with very cold water and soak clams for 20 minutes. Remove them one by one and place on a cooling rack or paper towel lined sheet pan to dry for 2-3 minutes.
Melt 3 tablespoons butter in a large Dutch oven or heavy pot with a lid, over medium heat. Add shallot and sauté for 4 to 5 minutes until slightly softened. Add garlic and red pepper flakes and continue to sauté for 30 seconds, making sure that the garlic does not burn. Add the white wine, water, salt, and pepper and bring to a boil. Gently stir in the clams with the remaining 3 tablespoons of butter. Reduce heat to low; cover and cook until the clams have opened, about 8 to 10 minutes. Discard any unopened clams.
Remove pan from the heat, squeeze in the fresh lemon juice and season with salt and pepper, to taste, if needed.
Spoon the clams into individual bowls, finish with a drizzle of olive oil and fresh parsley. Serve immediately with crusty bread. Enjoy!
