Clams with Baby Green Garlic

50 small clams in the shell, scrubbed
2 tbsp extra virgin olive oil
18 stalks of Baby Green Garlic, chopped
1 cup white wine
2 tablespoons butter
1/2 lemons, juice of
1 pinch hot pepper flakes
1/2 cup chopped fresh parsley
Wash clams to remove any dirt or sand. In a large pot, heat oil over medium heat. Add Baby Green Garlic. Pour in the white wine. Boil until wine has reduced to half its original volume. Add clams, cover, and steam till clams start to open. Add butter, lemon and red pepper flakes, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to large bowls. Sprinkle with parsley. Serve with warm crusty bread for dipping or on top of pasta!