Melt the butter in a medium to large skillet over medium/medium-high flame. Once the butter has melted and turned light to medium golden, add the garlic and allow to simmer ((leaving the garlic whole will help prevent burning – but still, but be sure the garlic does not burn)) for 2 minutes.

Next, add white wine and clams to the garlic & butter. Cover and allow to cook/steam for 10-12 minutes over medium-high flame. After 12 minutes, take a peek. If all of the clams are open, turn off the flame, remove the garlic and season the sauce to taste.

If a few of the clams are still closed, re-cover and cook for 2-3 additional minutes. If any clams remain closed at the point, toss them out.

Season to taste, spoon the sauce over (and into the clams), top with chopped chives & serve.