Rinse the clam steamers under cold running water
Soak them in salted water for 20 to 30 minutes to help purge sand
Scrub the shells clean and discard any cracked or open clams that do not close when tapped
Place a pot over medium-high heat
Add a small amount of water, broth, or beer to the pot
Add the clams in a single layer
Cover the pot tightly
Steam for 5 to 8 minutes, shaking the pot once or twice
Remove the clams as they open
Discard any clams that do not open
Serve immediately with melted butter, lemon, or broth if desired