I love these little guys as a starter to a weekend meal. Meaty, delicious little creatures.
I take about a cup of dry white wine, a ¼ cup of water, one garlic clove and shallot (minced), and bring to a boil. You can use a steamer basket, or just throw the clams in to the hot liquid to cook until they are opened (just a few minutes). Do not overcook!
I dip them in butter with a lemon wedge squeezed into it, and eat it with a fresh, warmed baguette.