2 cans minced clams, drained (reserve liquid for sauce)
6 tbsp. butter
1/2 c. finely chopped onions
2 cloves minced garlic
1 1/2 c. chicken broth
2/3 c. dry white wine
1 1/4 c. clam juice (include reserved liquid)
6 tbsp. butter, melted
1/2 tsp. oregano
1/2 tsp. parsley, chopped fine
1/4 tsp. pepper
1 c. grated Parmesan cheese
Chopped parsley for garnish

Melt 6 tablespoons butter in pan. Add onion and garlic. Cook until tender. Add chicken broth, wine, clam juice, and the other 6 tablespoons butter and seasonings. Cook on low for 20 minutes. Add clams. Heat; remove from stove and stir in 3/4 cups of cheese. Serve over linguine noodles. Sprinkle with remaining cheese and chopped parsley. Serves 4 to 6 people.