Twenty minutes before cooking, place clam in a bowl of water.
Melt butter in a skillet and add shallots. Cook until softened. Add garlic and cook until just starting to turn golden. Season with salt and pepper.
Add wine, broth, crushed red pepper and cook until simmering.
Gently lift clams out of bowl and place in pan. Stir once and cover with lid.
Cook for five minutes, stirring periodically. Continue cooking until the clams are opened. Discard any unopened clams. Add Parmesan cheese and Italian seasoning or fresh parsley.