Clam And Linguine - cooking recipe

Ingredients

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

Preparation

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