White Clam Sauce Recipe

1/4 c. butter
1 clove garlic, minced
2 tbsp. flour
2 c. clam juice
1/4 c. chopped parsley
Salt and freshly ground black pepper
to taste

In a saucepan, cook the garlic in the margarine for 1 minute over moderate heat. With a wire whisk, stir in the flour and clam juice. Add the parsley, salt, pepper and thyme; simmer gently for 10 minutes. Add minced clams and head through. Serve over linguine or spaghetti. Do not cook too long after adding clams or they will turn to rubber!