1/3 c. olive oil
4 cloves garlic, minced
1 1/2 c. fresh parsley, chopped
1 tbsp. dried basil
2 (8 oz.) bottles clam juice
1 c. chopped clams (12 chowders yield 1 c.)
1 lb. linguine

Saute garlic in olive oil over low heat. Do not brown. Add chopped parsley, basil, clam juice to sauteed oil and garlic. Bring to a boil. Add clams and return to a boil. Serve over al dente linguine.

Note: Steam clams over water until open. Remove clams from shell; cool and chop. If necessary, canned clams can be used.