Clams (or any other bivalve) are tricky to cook. Easy to overcook, they can quickly shrivel into a lump with the consistency of rubber - if they aren't fresh, they can die quickly, stinking up the entire pot. But savoury clams are so fun. When you cook clams, you look for the shells to open, then immediately serve. These clams pop wide open in the most dramatic fashion. As the name suggests, they have a very delicate, sweet flavour. White wine is all you really need, with a deft touch of seasoning.
In steamed eggs, in white wine, savoury clams always win.