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["Preheat oven to 350 degrees F.", "Heat olive oil in heavy-bottomed sauce pan over medium-low heat.", "Add scallion and a good pinch of salt.", "Cook about 5 minutes, stirring frequently.", "Do not allow to brown.", "Add flour and stir until all oil is absorbed, forming a heavy paste.", "Cook paste (this is a white roux with scallions in it at this stage) for about 2 minutes, stirring constantly to avoid browning.", "Add 1/2 of the clam juice, stirring well to incorporate and avoid lumping.", "Add 1/2 of the clam juice, repeating the process.", "Stir in the wine.", "Stir in the cream.", "Add cayenne and white pepper.", "Bring sauce to a very low simmer.", "Taste sauce and adjust salt to taste.", "(I usually add about 1/2 tsp, but salt varies so sneak up on it rather than use more than you like.", ").", "Test the thickness by dipping a spoon into the sauce and letting it run off.", "It should be just thick enough to coat and cling to the back of the spoon -- this is called ""nappe"" (pronounced ""na-pay"" by my culinary instructor but my college French professor would have said ""nap"
