Rinse the clams. Add 3/4 – 1 inch of water in a pot depending on the number of clams and size of pot. Steamer basket is optional. (Clams should be steamed with some water but not totally immersed in it). Add the littleneck clams, cover, turn the heat to medium-high. Once the water simmers, shake the pot or give them a stir occasionally.
Clams are done when opened, be careful not to overcook them. Can be eaten right from the pot, or serve with melted butter, a mixture of Old Bay in melted butter or garlic butter.