Herb Cheese, White Wine, and Littleneck Clam Soup

Melt the butter in a 3-quart saucepan over medium heat. Add the scallions and sauté until softened, 2 minutes. Add 1 cup wine and the cheese and whisk until the cheese is melted. Gradually whisk in the remaining 1 cup wine until the mixture is smooth. Heat to boiling, add the clams, and cover tightly. Cook until the clams start to open, 5 minutes. Add the cream, salt, and pepper. Stir well so all the closed or partially opened clams are free to open fully. Cover tightly and cook until the clams open, about 5 minutes longer. Discard any unopened clams. Sprinkle the soup with parsley and ladle into warmed bowls.