Heat 2 tablespoons of olive oil in a large pot over medium heat for about 1 minute until hot but not smoking.

Add 4 minced garlic cloves and 2 finely chopped shallots; sauté for 2-3 minutes until fragrant and translucent.

Introduce 2 pounds of cleaned clams, stirring gently to coat with the garlic and shallot mixture.

Add 1 cup of dry white wine and the juice of 1 lemon; cover the pot and increase heat to medium-high.

Steam for 5-7 minutes, discarding any clams that do not open.

Remove from heat, stir in ¼ cup of chopped fresh parsley, and adjust seasoning with salt and black pepper.

Transfer clams and broth to a serving dish and pair with crusty bread.