@ ValleyFiah- I like to cook steamer clams in a sauté pan over a grill. I usually use little necks or cherry stone clams that I presoaked in brine to get rid of the sand.
I heat the pan over the fire and sauté butter, garlic, parsley, and shallots in the pan. Once these ingredients are cooked, I add the clams and pour a half bottle of dry white wine into the pan. I cover the pan and shake gently every couple of minutes. When you start to hear the clams pop, they are almost ready. Once they have all opened, they are ready to eat.
Just be sure to cull all the dead and damaged clams before you start or they will stink up your pot.