In a large skillet, melt 3 tablespoons of butter and ½ tablespoon of oil over medium-high heat until bubbling. Add the minced garlic and sauté for about 1 minute, stirring constantly to avoid burning. When the garlic becomes fragrant and slightly golden, sprinkle in the chili flakes, cooking for an additional 1 to 2 minutes until aromatic.

Pour in 1 cup of heavy whipping cream, stirring to combine with the garlic mixture. Next, add 2 teaspoons of paprika, ¾ teaspoon of salt, 2 teaspoons of sugar, and 1 teaspoon of curry powder (if desired). Increase the heat slightly and bring the sauce to a gentle simmer, allowing it to thicken for 3-4 minutes while stirring occasionally for an even consistency.

Gently add the frozen precooked clams into the simmering sauce, ensuring they are evenly coated. Cover the skillet and cook for 1 minute over medium heat. Remove the lid and continue to simmer, allowing the sauce to reduce and thicken further, about 2-3 minutes, until the clams are heated through and the sauce clings beautifully.

Turn off the heat and stir in the remaining 1 tablespoon of butter and 2 teaspoons of fresh lemon juice until fully melted and integrated into the sauce. Mix thoroughly to create a silky texture, then taste the sauce and adjust seasoning, if needed. Serve the Spicy Garlic Butter Clams hot, generously coating each clam with the rich, creamy sauce.