White Clam Sauce(Microwave)

• 2 (6 to 7 oz.) cans minced clams
• 1/4 c. thinly sliced green onions
• 1 clove garlic, minced
• 2 Tbsp. margarine
• 2 Tbsp. flour
• dash of white pepper
• 3/4 c. milk
• 1/2 c. pitted, sliced ripe olives
• 2 Tbsp. chopped fresh parsley

1. Drain clams; reserve 1/4 cup juice.
2. In 1-quart microwave casserole (or Pyrex measuring cup), cook onions, garlic and margarine, covered, on High for 1 to 2 minutes or until onions are tender.
3. Stir in flour and pepper. Add milk.
4. Cook, uncovered, on High 3 to 5 minutes or until thickened and bubbly, stirring after each minute. Add clams, reserved juice, olives and parsley. Cook, uncovered, on High for 1 to 2 minutes more or until mixture is heated through. Serve immediately on linguine.
5. Serves 2.

clams, green onions, clove garlic, margarine, flour, white pepper, milk, olives, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746719 (may not work)