Cube the red potatoes bite sized. You can peel them or not, your choice. Place them in your soup pot and cover with enough water to just cover the potatoes. Bring to a boil and cook until just fork tender. (Cooking time will depend on potato size.) Drain and set aside.
Open the canned clams and drain the juice into a measuring cup. Set the clams aside for the end of cooking.
Place the pot back on the stove over medium heat. Add the olive oil, then the green onions and garlic. Stir until fragrant, just under minute or so, then add butter and cook until the butter is melted. Stir in the flour and cook a minute or two.
Whisk in the half and half, making sure to fully mix in the flour mixture. Cook about 5 minutes or so, or until the mixture thickens, stirring often and whisking when necessary. Be sure to get all the bits off the bottom while you’re stirring so the flour mixture doesn’t stick.
Once the milk mixture has thickened, add the jar of clam juice and the reserved juice from the cans of clams. Stir to combine then cook until hot.
Once the soup is hot, add the potatoes and clams and cook no more than 5 minutes, or until clams are hot.
Serve immediately with crusty sourdough.