1 lg. clove garlic, finely chopped
4 tbsp. olive oil
1/4 c. water
2 tsp. parsley, finely chopped
1/2 tsp. salt
1/2 tsp. oregano leaves
1/4 tsp. ground pepper
1 c. clams and juice
2 tbsp. butter
2 tbsp. flour
1 c. milk

Makes 2 cups. Saute garlic in oil until golden brown. Add water, parsley, salt, oregano, pepper; mix gently. Add clams and juice; cover and simmer gently until clams are heated through. Melt butter in saucepan over low heat and blend in flour until smooth. Remove from heat and add milk slowly, blending thoroughly. Return to heat and bring to quick boil, stirring constantly. Cook 5 minutes. Add clams to white sauce and stir gently before serving over linguini or tagliarine.