---------- Recipe via Meal-Master (tm) v8.02
  
       Title: White Clam Sauce
  Categories: Pasta, Ethnic, Shellfish, Sauces
       Yield: 6 servings
  
     1/4 c  Olive oil
      10 oz Whole baby clams
       2    Garlic cloves,minced
     1/3 c  Dry white wine
       4 ts All-purpose flour
     1/4 ts Red pepper flakes
      16 oz Minced clams
     1/4 ts Salt
       3 tb Chopped parsley
  
   Drain and reserve juice in the cans of minced and whole baby clams. In
   medium saucepan heat oil. Add garlic & saute for 2 min. Stir in flour. Add
   reserved clam juices, wine, red pepper flakes and salt. Bring to boil &
   simmer for 10 min. Add minced clams, baby clams and parsley. Return to
   boil, then keep warm while preparing linguine. When linguine is done, pour
   sauce over top and toss gently and serve. I forget how many this will
   serve. Probably at least 4.
  
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