If using ghee or butter, melt it in a large pan on the stove at medium to high heat. If not, pour in your olive oil and begin to warm it.
Add in the minced onions and garlic, sautéing them while stirring them for a couple of minutes.
While the onions and garlic are cooking, make sure your clams are washed and clean and ready to add to your pan, and then add them in. You can turn down the heat a little (medium heat) and cover the pan to help fully cook the clams.
While the clams are cooking, spiralize the zucchini.
As soon as the clams are open, they are done. (Toss any that don't open.) You can set aside a few clams in their shells for placing on top of your linguini if you like. Remove the shells of the rest of the clams.
If you are using regular pasta, you can continue to cook the clams with the onions and garlic to help reduce the liquid a little. The onions will help slightly thicken it.
Especially when using zucchini noodles, because they release moisture themselves, I like to thicken the sauce before adding them in. To thicken the sauce, stir around 1 tsp. of tapioca starch (flour) into enough cold water to easily dissolve it into a milk like substance.
Pour a little bit of the mixture at a time into the sauce, while continuously stirring over the heat source. It should begin to thicken. You can stop adding the tapioca starch when it is slightly thicker than you want your final sauce to be. If you have added too much and it doesn't thin out when you add your zucchini, you can always add a little bit of plain water to the sauce to thin it slightly.
Add in the zucchini noodles, and stir them into the sauce while cooking them for 2-3 minutes, or until they are cooked the way you like them.
Add salt and pepper to taste.
Notes
If you aren't concerned about these being 100% paleo and can tolerate dairy, you can garnish the dish with parmesan cheese.