Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.Please feel free to steam the clams in batches if they don’t all fit in your pan.Arrange the clams in your largest skillet in a single layer.Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.Drain excess fat, roughly chop, and set aside.
