Source: Cindy_5ny (Gardenweb)

Original Recipe (See below for my adjustments)

2 tablespoons butter
2 tablespoons olive oil
2-3 cloves garlic, minced
1/4 cup minced onion or shallot
1 teaspoon flour
teaspoon salt
1/4 cup white wine
Oregano to taste
1/4 teaspoon Tabasco, or dash ground red pepper
3 doz clams, minced and any juice*

Fresh grated parmesan
8 ounces linguine, cooked

Saute onion and garlic in butter and oil until soft but not brown.
Stir in flour until smooth. Add remaining sauce ingredients and simmer.
Just before the pasta is cooked, add the clams to the sauce, cover and until shells open.

Serve over linguine, top with parmesan.

My Changes

1 to 2 lbs of clams

2 Tablespoons butter

2 Tablespoons olive oil

1 shallot

2 cloves of garlic

2 tablespoons Flour

1/2 cup white wine
1 to 1- 1/2 cups chicken broth
1/2 to 1 teaspoon dried oregano.

Salt/Pepper

Parsley

Fresh grated Parmesan cheese.

Sauté the shallots and the garlic and then add a couple of tablespoons of flour. Cook for a few minutes and then add a splash of white wine and at least a cup of chicken broth. Homemade or canned, either works. When the sauce thickens I add some dried oregano and pinch of cayenne pepper. Salt and Pepper.

Cook the pasta. When it is almost ready, add the clams to the sauce and cook just until the shells open. They only take a few minutes to open.

Toss with fresh chopped parsley and fresh grated parmesan cheese.

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