Cook for 1-2 minutes more to soften the garlic. Add 1 more tablespoon butter with the garlic, red pepper flakes, parsley, and oregano.Keep an eye on them to make sure they don’t start to brown too much. Cook for 5-7 minutes, stirring frequently, until the onions are very soft. Melt 3 tablespoons butter in a large skillet over medium-low heat, then stir in the shallot or onion.Strain 2 of the cans of clams, reserving the clams and juice in separate bowls.
