Soak the clams according to the directions listed in the tips below
Add about 1-inch of water to the bottom of a large pot with a tight-fitting lid. Bring to a simmer, then add the clams. Cover the pot and steam until all of the shells have opened wide, about 10 to 12 minutes.
While the clams are cooking, melt the butter and add the juice from half the lemon. Pour the butter into individual serving dishes and set aside. Cut the remaining half of the lemon into 4 wedges for serving.
Once all the clams have opened fully, carefully scoop them into a bowl. Pour the broth into individual serving dishes for dipping.
Note: You may want to strain the broth through cheesecloth if you see any sand accumulated in the bottom.
To eat, remove the clam from the shell and strip the skin off the neck. Dip it first in the broth, then in the butter.