Linda, wash your clams really well. Saute shallots, garlic, a little red chili flakes if you like, in a little butter. When the shallots are a little soft, add the clams, about 1 cup of white wine, a handful of fresh chopped parsely, and your clams, and put a lid on it. Steam until the clams are open. Serve with some really good bread.
Have fun,