1 1/2 tbsp. olive oil
1/2 sm. onion, chopped
6 cloves garlic, chopped fine
2 tbsp. flour
1/4 c. dry white wine
1/4 c. clam juice
1 c. chicken broth or half & half
1 can minced clams, drained and rinsed
1/4 c. Parmesan cheese
2 tbsp. minced parsley
Dash of nutmeg

Heat oil in heavy skillet over medium heat. Add garlic and onions. Cook onions until they are clear, not browned. Add flour if you use chicken broth. Omit flour if you use half & half. Add wine, stirring constantly. Add broth. Cook down until it starts to thicken a little. Add clams, clam juice, cheese, and nutmeg. Heat through. Cook linguini and drain. Add a little olive oil and parsley. Serve sauce on top.

Variation: If you want to make a red sauce, omit flour and do not use half & half. Use 1 can tomatoes (drained and chopped).