Heat oil in saucepan until almost smoking. Add garlic and saute until golden brown. Add the onion and cook until soft. Add the clam juice or shrimp stock, wine, lemon juice and bring to a boil. Reduce heat and simmer for 15 minutes.
Remove from the heat and let cool until room temperature.
In a blender, combine the onion broth with parsley, honey, and salt and pepper to taste. Process until pureed.
Combine the clams and onion broth in a large saucepan over high heat and bring to a boil.
Reduce the heat to medium, cover, and steam until clams open, about 3 minutes after the broth begins to boil. Spoon the clams into a large bowl with the onion broth.