1 c. sliced fresh mushrooms
1 clove garlic, finely chopped
1/4 c. butter
3 tbsp. flour
2 (6 1/2 oz.) cans chopped clams, drained, reserve liquid
1/2 pt. half & half
1/4 c. grated Parmesan cheese
1 tbsp. chopped parsley
1/4 tsp. pepper
Hot cooked linguine

In medium saucepan cook mushrooms and garlic in butter until tender. Stir in flour. Gradually stir in reserved clam liquid and cream. Cook until thickened. Add clams, cheese, parsley and pepper. Heat through. Serve over hot linguine. Makes 4 servings.