In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently until soft, about 2 to 4 minutes. Add the garlic and cook for 30 seconds. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth and clams. Season with salt and pepper to taste. Bring the mixture to a simmer. Cover the pan with a tight fitting lid and cook until all the clam have opened, about 5 to 8 minutes Discard any unopened shellfish.