1/4 c. butter
1 c. minced onion
3 cloves garlic, minced
1/4 c. flour
2 (8-10 oz.) cans clams
About 2/3 c. milk
1/4 c. parsley, snipped
1/8 tsp. white pepper
1/2 (16 oz.) pkg. linguine

Melt butter in saucepan; saute onion and garlic until golden. Blend in flour.

Drain clams, measure clam juice and add milk to measure 2 cups. Gradually stir in to butter mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.

Coarsely chop clams; add to clam sauce. Simmer, covered, 10 minutes. Add parsley and pepper. Simmer 1 minute, stirring constantly. Cook linguine following package directions until al dente, 8-10 minutes; drain. Arrange on heated platter; pour sauce over pasta. Yield: 4-6 servings.