Heat a large skillet over medium high heat. Add olive oil, shallot, and garlic. Saute for 3 - 5 minutes to lightly brown and soften. Add wine, lemon juice and clams.
Cover the pan with a lid or foil. Cook for another 3 - 5 minutes until clams open up.
Discard any half closed clams.
Serve with sauce.
- 1 pound fresh butter clams well rinsed
- 1 large shallot minced
- 1 tablespoon chopped garlic
- 1 medium lemon juiced
- 6 ounces good quality dry white wine
- 4 tablespoons olive oil