Instructions: Be sure the clams are all tightly closed when you buy them. Wash the clams and soak them in fresh water for about 1 hour. Drain.

Heat a 12-quart kettle and add the olive oil. Saute the garlic and green onions for just a few moments.

In a small saucepan cook together the butter and flour to form a roux.

Put the drained clams in the pot along with the remaining ingredients except the roux. Cover and cook at medium-high heat until the shells are all opened wide. Discard any that do not open.

Remove the clams from the pot, leaving the nectar behind. Using a wire whip, stir the roux into the nectar and continue to stir until the sauce thickens.

Pour the sauce over the clams and serve. This dish is simple and rich. The resulting sauce is better than the clams themselves.

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