Meanwhile, in a large skillet, heat ¼ cup olive oil over medium-high heat. Add shallots and sauté 3-4 minutes, until soft and translucent. Add the garlic and cook 20-30 seconds. Season with red pepper flakes, salt + pepper. Add clams, sherry, lemon zest, 2 tablespoons of parsley, and scallions; cover and cook 6-7 minutes (shaking pan a few times during cooking).