If you’ve never cooked clams at home, don’t be intimidated. It’s dead simple. Let me walk you through this restaurant-worthy meal that comes together lickety-split: Simply scrub the clams and soak them in cool water to purge them of any grit. Grab an extra-large skillet or Dutch oven, add a splash of oil and a few knobs of butter, and sauté some chopped shallots, garlic and prosciutto. Pour in white wine, pop the clams in, put the lid on and let the shellfish steam until they open. Finish with cream, a handful of fresh parsley and lots of black pepper.