Clam'S N' White Sauce

• 6 chowder clam or 2 6 oz. can minced clams
• 1 lb. linguini
• 1 bunch of fresh parsley
• 4-6 cloves of garlic
• 1 c. olive oil
• 1/4 c. butter
• 2 Tbsp. cornstarch

1. Start 3 hours before dinner by putting clams in freezer. (they open real easy about 5 minutes before you start).
2. Open the clams into the bowl reserving all the clam liquid.
3. Start linguini water.
4. Crush and chop garlic, the finer the better. Chop parsley.
5. Rinse clams in clam juice by dunking them, this should remove any shell, dirt, or pearls.
6. Chop clams fine.
7. In skillet saute garlic, parsley in olive oil and butter.
8. Before the garlic starts to brown, carefully pour in the clam liquid.
9. Make sure you leave the sand and shell pieces on the bottom of bowl. Mix cornstarch using only enough water to dissolve and make smooth.
10. Add cornstarch to ingredients stirring constantly until sauce thickens.
11. Turn off heat.
12. Add chopped clams and serve with linguini immediatly.

chowder clam, linguini, parsley, garlic, olive oil, butter, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052669 (may not work)