In a medium-large pot, heat the olive oil until shimmering. Add the garlic and shallot and sautee until just translucent and fragrant, 1-2 minutes.
Add the clams along with the wine, water, saffron, red pepper flakes, and pinch of salt. Bring to a boil, and then reduce to a simmer, cover, and cook for 10-15 minutes until all of the clams have opened up. Discard any that fail to open.
Remove from heat, stir in butter, and top with the fresh mint. Serve with plenty of crusty bread for sopping up the broth!