1 (6 oz.) can minced clams
3 tbsp. minced scallions, green part too
1 clove minced garlic
1/4 c. finely chopped celery
3 tbsp. butter
1/2 c. dry vermouth or white wine
1/2 c. chicken bouillon
1 tsp. marjoram
3 tbsp. chopped parsley
3 tomatoes peeled and chopped OR
1 can whole tomatoes, chopped

Cook celery, scallions, and garlic in butter until soft, then add everything else except the clams. Cook for 20 minutes then add clams and about 1/2 liquid from clams.

Heat and toss with cooked linguine and Parmesan cheese. Garnish with parsley. Serve with French bread and salad. Serves 2.