Drain the soaked clams and rinse under cold running water. Tap any open clams sharply on the counter - discard any that don't close within 10 seconds.

Heat the olive oil in a wide shallow pot over medium heat. Add the sliced garlic and chili flakes. Cook for 1 to 2 minutes, stirring, until the garlic turns pale gold and smells fragrant. Don't let it brown.

Pour in the white wine and raise the heat to medium-high. Let it bubble for 1 minute to cook off the raw alcohol.

Add all the clams to the pot. Cover with a tight-fitting lid and cook over high heat for 4 to 5 minutes, shaking the pot once halfway through, until all the clams are fully open.

Remove the lid. Discard any clams that remain closed. Taste the broth - it should be salty, briny, and slightly sweet. If it tastes thin, lift out the clams with a slotted spoon, simmer the broth for 2 minutes to concentrate it, then return the clams.

If you notice grit, ladle the broth through a fine-mesh sieve into a clean bowl, then pour it back over the clams.

Pull the pot off the heat. Scatter in the chopped parsley and drizzle with a little extra olive oil. Serve immediately in deep bowls with toasted bread alongside.