Rinse the clams under cold running water
Scrub the shells to remove sand and grit
Discard any clams with cracked shells
Discard any clams that stay open when tapped
Soak the clams in cold salted water for 20 to 30 minutes if needed
Drain and rinse again
Add 1 to 2 inches of water, broth, or beer to a large pot
Add optional aromatics such as garlic, onion, or herbs
Bring the liquid to a boil
Place the clams in a steamer basket or directly in the pot
Cover the pot tightly
Steam over medium-high heat for 5 to 10 minutes
Shake the pot once or twice during cooking
Remove the clams as they open
Discard any clams that do not open after cooking
Serve immediately with melted butter, lemon, or broth from the pot