Melt butter in large saucepan, one with a tight fitting lid, over medium heat.
Add garlic, basil leaves, and chicken broth to the saucepan and bring to a boil over medium-high heat.
Mix in clams and cover with tight fitting lid, leaving heat on medium-high.
Steam for 7-8 minutes without removing the lid.
While clams are steaming, shake pan over heat to evenly coat the shellfish.
Remove lid; if sauce looks thin, leave pan over heat without lid until sauce is desired consistency. Optional: add an additional tablespoon of butter to the pan if desired and fits your macros.
Remove from heat when sauce reaches desired consistency.
Discard any clams that have not opened and serve immediately.