SERVES 4-5 AS AN APPETIZER; 2-3 AS A MAIN COURSE Clams are available most of the year in the Pacific Northwest. When I was a child, we used to go digging for them ourselves, but I leave that task to the professionals these days. That reminds me. I have never taken my boys clamming. That is a must, and Ill have to bring their grandmother along to show them how it is done. This dish is simple and rich. The resulting sauce is better than the clams themselves. Be sure the clams are all tightly closed when you purchase 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. 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 those 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. I like to serve this dish along with Macaroni Pie (see recipe) so that the sauce can mix with the pasta. From . Downloaded from Glens MM Recipe Archive, G Internet.