In a large skillet, melt 3 tablespoons of butter and ½ tablespoon of oil over medium-high heat. Once hot, add the minced garlic and reduce the heat to medium-low. Sauté the garlic for about 1 minute, until fragrant and golden, then sprinkle in the chili flakes and continue to cook for an additional 1-2 minutes.

Pour in the heavy whipping cream, stirring constantly to combine all the ingredients. Sprinkle in the paprika, salt, sugar, and optional curry powder, mixing well. Bring the mixture to a gentle simmer for about 2-3 minutes.

Gently add the frozen precooked clams into the creamy sauce, and cover the skillet with a lid. Let the clams heat through for about 1 minute, then uncover and stir. Allow it to simmer uncovered for an additional 3-5 minutes.

Once the clams are cooked and the sauce has thickened beautifully, turn off the heat. Stir in the remaining tablespoon of butter and lemon juice, mixing until combined. Serve hot.