4 (8 oz.) cans minced clams
8 tbsp. butter
2 c. minced onion
6 cloves garlic, minced
4 tbsp. flour
2 c. milk or half & half
1/4 tsp. pepper
4 tsp. lemon juice
1 lb. linguine or your favorite pasta
1/2 c. Parmesan cheese
4 tbsp. chopped parsley, optional

Drain clams; reserve liquid; set aside. Melt butter in large saucepan; add onion and saute until limp. Add garlic and flour, mixing well. Cook, stirring for 1 minute. Blend in milk and clam liquid. Cook, stirring until mixture comes to a boil; boil 1 minute. Continue to simmer without a lid on pan until sauce has thickened to a desired consistency. Remove from heat and stir in pepper, lemon juice and clams. Keep hot.

Meanwhile, cook linguine according to directions on package. Drain and place on heated serving platter. Spoon clam sauce over linguine. Sprinkle with Parmesan cheese and parsley. Makes 4-6 servings.