David...reads like you may be cooking soft shelled clams.....best
to cook them until the muscles release from one side of the
shell....throw out any that don't open....for even better taste
(steaming robs flavor) try throwing them soft-shell, hard shell or
oysters, right on a hot grill until they pop open (oyster only
open1/8 " then you need a knife to finish the job), pick them off
with a pair of tongs and enjoy. If you want to save the juices and
serve them enmass investigate my products at www.greatgrate.com .
Hope this helps