3 cloves garlic
1/4 c. vegetable oil
1 tbsp. dried parsley
16 oz. clam juice
6 oz. cooked shrimp
8 oz. chopped cooked guahogs
8 oz. minced clams
1 lb. cooked linguine

Fry garlic in oil until tender but not brown. Add parsley, clam juice, shrimp, quahogs and clams. Heat almost to a boil. Turn heat down and simmer for about 10 minutes. Serve over linguine.