2 cans chopped clams
1 c. chopped onion
1 garlic clove
1/3 c. dry white wine
2 c. chicken broth
4 tsp. cornstarch
Parsley flakes

Saute clams (drain juice and save), onion, and garlic in small amount of butter. Add wine and chicken broth. Simmer about 15 minutes to reduce liquid. Mix 1/3 cup clam juice with cornstarch. Then add to sauce to thicken. Add parsley flakes. Serve over cooked linguine and sprinkle with cheese.