In a medium pot over medium heat add olive oil and garlic and cook for 2-3 minutes until garlic is fragrant, but not burned. Add wine and raki and increase heat to medim-high, dilute mustard in lemon juice and add to pot along with oregano, thyme and dill and bring to a simmering boil. Add clams and cook covered for 5-7 minutes, stirring occasionally, until clams have opened up.
Discard any clams that have not opened up. Plate remaining clams with broth and enjoy!