In a large skillet, I use a large cast iron pan, over medium heat, melt butter and shallots/garlic.

Add clams and wine.

Cover with a tight-fitting lid and cook until clam shells open, about 7 minutes. (Discard any unopened clams.)

Remove open clams and you can cook the unopened clams for an additional 3 minutes.

Add lemon juice.

You can serve the clams on their own or add cooked linguine and toss until combined.

I had leftover linguine and sauce.

I served the pasta the next day and the sauce was amazing…the white wine added a real depth of flavor.

I could literally prepare fresh steamed clams twice a week.

Enjoy!?