Clams And White Wine Sauce

Directions

1. 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.
2. Heat a 12-qt kettle and add in the extra virgin olive oil. Saute/fry the garlic and green onions for just a few moments.
3. In a small saucepan cook together the butter and flour to create a roux.
4. Put the liquid removed clams in the pot along with the remaining ingredients except the roux. Cover and cook at medium-high heat till the shells are all opened wide. Throw away any which don't open.
5. Remove the clams from the pot, leaving the nectar behind. Using a wire whip, stir the roux into the nectar and continue to stir till the sauce thickens.
6. Pour the sauce over the clams and serve. This dish is simple and rich. The resulting sauce is better than the clams themselves.