Melt 2-12 tablespoons of the butter in a sizable lidded skillet over medium heat. Cook the garlic while continuously stirring until fragrant (about 30 seconds).

Lemon juice and wine are added. Up to a boil.

Add the remaining butter and the clams. Cover and cook the clams until they open (about 7-8 minutes). While steaming, the skillet will sporadically tremble.

Any closed clams should be thrown away. If desired, add lemon slices as a garnish after evenly sprinkling parsley. Serve either atop cooked spaghetti or with a French baguette.