Instructions: Seafood Alternatives: mussels
Scrub the clams, discarding any that are not tightly closed or that do not close when touched. Heat the olive oil in a Dutch oven or deep frying pan over medium heat. Add the green onion and garlic; saute until soft, 3 minutes. Stir in the flour and cook 1 minute.

Gradually stir in the clam juice and wine; cook and stir until smooth and thick, about 3 minutes. (The sauce can be made ahead to this point and refrigerated in a covered dish up to 24 hours; rewarm the sauce before proceeding.)

Stir the parsley and capers into the sauce and season to taste with pepper. Add the clams, cover and cook until the clams begin to open, 2 to 5 minutes. As each clam opens, lift it from the sauce with tongs, shaking juice into sauce, and transfer it to a serving platter (or to individual plates).

Recover the pan and continue until all clams are cooked; discard any clams that do not open. (If the sauce sticks, stir in additional wine or water 1 tablespoon at a time to prevent burning.) Stir the sauce and spoon it over the clams. Serve warm.

This recipe yields 6 to 8 servings.

Comments: In Spain, tapas are "little bites," served on individual plates. You might also offer these clams in one large bowl and let guests serve themselves.

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