Ingredients

4 ounces butter
2 teaspoons minced garlic
1/2 cup finely chopped white onion
½ cup finely chopped celery
3 tablespoons flour
2 cans chopped clams (6 oz each)
4 cups half and half
1/4 teaspoon ground thyme
1 teaspoon salt
1 pound linguine pasta cooked according to package directions
2 teaspoons finely chopped parsley for garnish

Directions

Combine butter, minced garlic, chopped onion, and chopped celery in a saucepan. Cook over medium-low heat until tender but not brown.

Add flour to the pan and stir until a roux forms. Cook for 2 to 3 minutes to cook the flour completely.

Drain the 2 cans of chopped clams, reserving the juice. In a separate saucepan, combine the clam juice, half-and-half, thyme, and salt. Heat until just below boiling.

Add the hot clam juice mixture to the roux and cook, stirring, until the sauce thickens.

Add the clams, stirring gently to mix throughout the sauce. Serve over cooked pasta. Garnish with chopped parsley.