In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add garlic and green onion and cook for 3-5 minutes, stirring occasionally. Add clams and cook for another 5 minutes. Add wine and chicken broth. Bring to a boil then reduce to a rolling simmer and cook until the clams open up, stirring occasionally.
Remove from heat and squeeze in lemon juice. Add remaining butter and half and half and stir. Garnish with parsley and serve immediately. Enjoy with french or sourdough bread.