In a large pot, boil water for spaghetti. Add spaghetti and cook to al dente.
In a separate large sauté pan or pot, heat up olive oil and melt butter. Add garlic and onion and sauté over medium-low heat until they just start to brown. Add white wine, lemon juice, chicken broth and minced clams. Bring to a boil. Reduce heat to low; add clams and some breadcrumbs. Cover until all clams fully open. After clams open, remove cover and add more breadcrumbs and fresh parsley. Stir well.
To serve, pour clams and lots of sauce over spaghetti. When you are finished, you should have plenty of sauce left for the best part - dipping the bread in it! ENJOY!