Created by lazyme on August 5, 2020
Step 1: 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.
Step 2: Add the green onion and garlic; sauté until soft, 3 minutes. Stir in the flour and cook 1 minute.
Step 3: 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.)
Step 4: Stir the parsley and capers into the sauce and season to taste with pepper.
Step 5: Add the clams, cover and cook until the clams begin to open, 2 to 5 minutes.
Step 6: 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).
Step 7: 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.)
Step 8: Stir the sauce and spoon it over the clams. Serve warm.