Add clams to a large bowl of ice water and let soak for 30 minutes, up to an hour, to release any excess sand and dirt.

In a large skillet (with lid available), heat 1 tablespoon olive oil and 1 tablespoon ghee over medium heat. Once heated, add in garlic and shallot and cook for about 3 minutes. Add vegetable broth and white wine vinegar and bring to a boil. Simmer for 3 to 5 minutes.

Add cleaned, drained clams and place lid on the pan. Steam for 5 to 6 minutes, until the shells all completely open.

Turn off heat and season with salt, red pepper flakes and the juice of 1 lemon. Add in remaining 2 tablespoons of ghee and sprinkle with fresh, chopped parsley.

Spoon clams and broth into a bowl or onto a plate of spiralized vegetables or spaghetti squash. Serve.