Heat a good splash of olive oil in a pan and gently cook the shallots and garlic for a minute.
While that is cooking, remove the skin of a lemon and segment the pieces.
Turn up the heat, then add the clams and white wine. Put the lid on and steam until the clams are open (this should be around 4 or 5 minutes). Try not to overcook, but it takes a lot to really ruin them, so don't worry.
Serve on a dish with all the juices, dressed with the lemon pieces, chopped fresh parsley, and a squeeze of the 2nd lemon over the top (a good drizzle of olive oil won't hurt either). Eat them like your life depends on it!