3 (6 oz.) cans minced clams
Bottled clam juice or chicken broth
1/4 c. butter
2 cloves garlic, crushed
2 tbsp. flour
1/2 c. dry white wine
1/8 tsp. dried thyme leaves
Pinch dried red pepper flakes (opt.)
1/4 c. chopped fresh parsley
1 tbsp. lemon juice
Salt & pepper
1 lb. linguini, cooked according to label

Drain clams into 2 cup measure; add enough bottled clam juice or chicken broth to make 2 cups liquid. In medium skillet melt butter over moderately high heat. Stir in flour. Cook over low heat about 1 minute, stirring constantly. Gradually stir in clam liquid, wine, thyme and red pepper flakes; bring to a boil and simmer 1 to 2 minutes. Stir in clams, parsley and lemon juice and heat through. Taste sauce; add salt and pepper if needed. Serve over hot linguini. Makes 4 to 6 servings.