Add wine to a pot and bring to a simmer over medium heat. Add the cleaned clams into the pot, cover & cook until they pop open, about 6 min. Remove the clams to a large bowl and let cool.
Once the clams are cool, remove the meat and chop. Set aside the meat in a large mixing bowl. Clean 24 halves of the clam shells and arrange on a baking sheet or in a casserole dish.
Heat a large skillet over medium heat. Add the oil and heat, then add butter. Add the onion, celery and bell pepper, sautéing until tender, about 5 min. Add garlic and sauté until fragrant
Remove from heat, then stir in breadcrumbs, Worcestershire, red pepper flakes, 1 tablespoon of the chopped parsley, chives and chopped clams. Add 1 cup of the clam juice cooking liquid, stirring to combine.
Heat oven to 350ºF (180ºC). Use a spoon to stuff the cleaned clam shells with the breadcrumb and clam mixture.
Bake the stuffed clams until the tops of the stuffing are golden brown, about 25 to 30 minutes. Garnish with parsley and lemon wedges. Serve immediately.