One way to cook fresh clams is to steam them with butter and white wine. Another is to grill the clams and serve them with herbed butter.
To make steamed clams, wash 6 dozen fresh clams and remove any impurities. Heat 3 tablespoons of grapeseed oil in a covered pan over medium heat. Add 4 chopped cloves of garlic and 1 large chopped onion, cooking until they are translucent. Add 1 cup of white wine and cook for a couple of minutes before adding the clams and 2 cups of clam juice or water. Cover the pan and cook for approximately 10 minutes or until the clams open up. Remove the clams from the pan and discard any that do not open. Season the juices in the pan with salt and pepper. Pour this, along with 1/2 cup of melted butter, over the clams before serving.
To make grilled clams with herb butter, mix 1/2 cup of unsalted softened butter, 1 tablespoon of flat-leaf parsley, 1 tablespoon of chopped dill, 1 tablespoon of chopped scallion and 1 tablespoon of fresh lemon juice in a bowl. Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Place 24 cleaned clams directly on the grill rack and close the lid. Cook the clams for 6 to 8 minutes, or until they open, discarding any that do not open. Carefully transfer the clams to a platter and place a pat of the butter mixture on each.