To a high speed blender, add the seafood stock and cashews. Process on high speed until smooth and creamy. Set cashew cream aside.
Heat the oil in a large heavy saucepan over medium heat; add the garlic and scallions and saute, stirring continuously, until garlic is soft, about 3 minutes. Add the clams and cook 5-minutes.
Add the wine and reserved cashew cream. Bring to a boil and reduce to a rolling simmer. Cook until the clams open up, stirring occasionally.