3 (6 oz.) cans minced clams
2 cups (about) bottled clam juice or chicken broth
1/4 c. butter
3 cloves garlic, crushed
2 tbsp. flour
1/2 c. dry white wine
1/8 tsp. dried thyme leaves
Pinch dried red pepper flakes (opt.)
1/4 c. chopped fresh parsley
1 tsp. clam soup base (optional)
1 tbsp. lemon juice
salt and pepper
1 lb. linguini, cooked according to package directions

Drain clams into a 2 cup measure; add enough bottled clam juice or chicken broth to make 2 cups liquid. Clam soup base is preferred to chicken broth for a more authentic flavor.

Cooks Note: If you prepare this dish often, or like to make clam chowder, it might be helpful to keep some clam soup base on hand.

In a medium skillet, melt butter over moderately high heat. Stir in flour. Cook over low heat for about 1 minute, stirring constantly.

Gradually stir in clam liquid, 1 tsp. clam soup base (optional), wine, thyme and red pepper flakes; bring to a boil and simmer 1 to 2 minutes.

Stir in clams, parsley and lemon juice and heat through. Taste sauce; add salt and pepper if needed.

If the sauce seems too thin, it may be thickened with a little more flour; if too thick or too salty, thin with more clam juice.

Serve over hot buttered linguini.

Makes 4 to 6 servings.