Make sure all your clams are tightly closed. Discard any open clams that do not close when touched. This means they are dead. Rinse clams well under cold running water. Scrub with a firm brush if needed. Let sit in a bowl of lightly salted water for about 10 minutes so clams can purge themselves of any sand. Bring a small amount of water, (1 inch for about 2 dozen clams) stock or white wine to a boil. If adding to soup, simply add to simmering soup and cover so clams steam open. Steam, covered about 5-10 minutes.