Rinse your clams under cold water and scrub the shells to remove any dirt. Discard any clams that are cracked, or after tapping gently shut, stay open. Transfer your clams to a large bowl of cold water with a few big pinches of kosher salt, and let sit for at least 30 minutes, and up to an hour. This allows all the dirt, and sand to get out of the interior and exterior of the clams. Give it one final rinse.

In a large pot with a lid, melt 1 tablespoon of butter over medium heat to medium-high heat. Add your lemon peel, garlic, shallot, and habanero to the skillet. Season with salt and pepper.

Sauté until the garlic and shallots are softened, about 1 to 2 minutes.

Pour the beer into the skillet, bringing this mixture to a simmer for another minute.

Add the clams into the skillet, and give everything one big toss. Cover with your lid, and

allow the clams to steam for 6 to 7 minutes. Open the lid and if your clams are not mostly all open, close them and allow them to steam for another minute or two. Discard any clams that are not opened. Turn off the heat.

Transfer your clams (without the broth) to a serving bowl. With the skillet still on the stovetop and the heat off, whisk in your remaining tablespoon of butter, as well as lemon juice. Season to taste with salt.

Ladle over this broth over your clams, finishing with a sprinkle of fresh chives, and another big squeeze of lemon. Serve with toasted baguette to soak up all the broth.