Combine the butter and olive oil in a large shallow skillet over medium heat. Add the garlic, shallots and the red pepper flakes and cook for 2-3 minutes until garlic is fragrant but not burned.

Add the wine and increase the heat to medium-high to bring the wine to a simmer.

Add the clams, cover with the lid and cook for 5-7 minutes, stirring occasionally, until clams have opened. Discard any clams that are still closed. Add the chives and juice from 1 lemon and give the pot a quick stir.

Transfer the clams and the cooking liquid to a large serving bowl and serve with pieces of toasted bread to soak up the cooking liquid and extra lemons on the side.