4 (10 oz.) cans whole baby clams
4 cloves garlic
1 stick butter
4 tbsp. flour
1/4 c. chopped parsley
1 1/2 to 2 tsp. thyme leaves
1/2 c. white wine
1/2 to 3/4 c. whipping cream
Fresh grown pepper

In a large saucepan, saute garlic in butter. Add 1/2 parsley for about 1 minute. Gradually add flour, stirring with wire whisk to make a smooth rue. Add clam juice.

Add remaining parsley, thyme, wine, and pepper. Cook 10-15 minutes until thick and reduced. Add cream; add clams, and cook until heated. Check seasonings. Serve over linguine or thin spaghetti.