In a medium saucepan, heat 1 tablespoon of olive oil over medium heat until shimmering. Add 1/2 cup of finely chopped onion and sauté for about 2–3 minutes until soft and translucent. Then, add 4 cloves of minced garlic and sauté for another minute until fragrant.

Pour in 1/2 cup of dry white wine or chicken broth, scraping any bits off the bottom of the pan. Let simmer for 2–3 minutes to allow flavors to meld.

Increase the heat to bring the sauce to a gentle simmer. Allow it to bubble away for 3–5 minutes.

Carefully add in 1 pound of fresh clams or 2 cans of drained clams, covering to steam fresh clams until they open, approximately 5–7 minutes.

Stir in 1/4 cup of chopped parsley, the zest of one lemon, and 2 tablespoons of lemon juice. Season with salt and pepper to taste and heat for another minute.

Spoon the sauce generously over your choice of pasta or zucchini noodles and serve hot, garnished with parsley or lemon zest.