1 stick butter
2 cloves garlic, crushed
2 (7 1/2 oz.) cans minced clams
3 tbsp. chopped parsley
1 c. evaporated milk
2 tbsp. cornstarch
Linguini noodles

In medium saucepan; saute butter and garlic until golden brown. Drain clams, reserve liquid. Stir clam liquid and parsley into garlic and butter; bring to boil. Reduce heat, simmer uncovered for 10 minutes. Add clams and continue to simmer 5 minutes.

Make a paste by gradually adding evaporated milk to cornstarch. Stir into clam mixture and simmer 3 minutes, stirring until thickened. Serve over linguini noodles. Serves 4.