Scrub clams or debeard mussels. (To debeard mussels, clip beard off with scissors just before cooking) Melt butter with wine in 8 quart saucepan. Add green onions, parsley, and garlic to wine sauce.
Place clams or mussels in saucepan. Cover with tight lid. Steam on medium heat for approximately 10 minutes or until shells open. Agitate the pan during this time to cook the clams or mussels evenly.
The broth is delicious to drink. Serves 6 as appetizers.