Clam And Linguine

• 6 to 8 oz. linguine
• 2 Tbsp. butter
• 1 clove garlic, minced
• 2 green onions, chopped
• 1 can chopped clams, drained
• 1 pt. whipping cream
• 2 oz. white wine
• 1 Tbsp. tarragon, chopped
• 1 large fresh tomato, chopped
• 4 medium to large white or brown onions
• 1/2 c. chopped cooked ham
• 1/2 c. grated Swiss cheese
• 1/2 c. chopped onion
• 4 Tbsp. prepared Dijon mustard
• white wine (enough to moisten)
• 4 slices Swiss cheese
• 1 c. chicken broth
• butter or margarine

1. Peel onions.
2. Let simmer in boiling, lightly salted water until outer layer of onion starts to become tender.
3. Drain.
4. Let cool.
5. Cut 1/2 inch off top of each onion.
6. Remove inside of onion, leaving 1/2 inch outer shell and base.
7. Finely chop onion from inside (1/2 cup) shell and saute briefly in butter or margarine.

linguine, butter, clove garlic, green onions, clams, whipping cream, white wine, tarragon, tomato, white, ham, swiss cheese, onion, mustard, white wine, swiss cheese, chicken broth, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905081 (may not work)