Begin by setting a medium-sized skillet over medium-high heat. Melt 3 tablespoons of butter with ½ tablespoon of oil until fragrant. Add the minced garlic and reduce the heat to medium-low. Sauté the garlic for about 1 minute, stirring constantly to avoid burning, then sprinkle in the chili flakes and continue cooking for another 1-2 minutes, until the garlic is lightly golden and aromatic.

Pour in 1 cup of heavy whipping cream, stirring gently to combine with the garlic mixture. Add 2 teaspoons of paprika, ¾ teaspoon of salt, 2 teaspoons of sugar, and optional curry powder. Raise the heat slightly to bring the sauce to a gentle simmer. Allow the sauce to thicken for about 3-5 minutes, stirring occasionally until it achieves a creamy consistency and a beautiful sheen.

Carefully incorporate the 2 pounds of precooked clams into the simmering sauce, ensuring they are well coated. Cover the skillet with a lid to help them heat evenly. Cook for 1 minute, then remove the lid and let it simmer for an additional 2-3 minutes until the clams are heated through and the sauce has thickened to your liking.

Remove the skillet from the heat and add the remaining tablespoon of butter and 2 teaspoons of lemon juice. Stir until the butter is melted and fully incorporated, enriching the sauce’s creaminess. Taste and adjust seasoning if necessary, ensuring the perfect balance before serving. Dish out the Spicy Garlic Butter Clams while hot, ready to impress with their vibrant flavors.