1. Boil the wine in a stockpot over medium-high heat. Add the clams, cover, and steam for about five minutes. By this time, the shells will have popped open.
2. Melt the butter separately and add it into the steaming mixture, along with the garlic. Stir for a moment, till the ingredients are evenly mixed, and serve with the steaming sauce and lemon wedges.

If you want more ways to prepare littleneck clams, try this video recipe.