4 cans minced clams
2 tbsp. olive oil
2 tbsp. butter
3 garlic cloves, finely chopped
2 tbsp. flour
1/4 c. parsley, chopped
1/3 c. dry Vermouth; optional
1/4 c. onion, chopped
1/4 tsp. pepper
1/4 tsp. grated lemon peel (or 1 tsp. lemon juice)

Drain broth from clams and set aside. Heat the oil and butter and saute the garlic and onion. Sprinkle in the flour and cook 1 minute. Add clam broth, Vermouth, parsley, pepper and lemon. Simmer 10 minutes; then add clams and heat through. Serve over cooked and drained linguini. Top with grated Parmesan cheese. Serve 4.