Terry'S White Clam Sauce - cooking recipe

Ingredients

16 oz. linguini or fettucini
4 green onions, chopped
3 cloves garlic, minced
2 cans whole clams
1 c. chicken broth
2 Tbsp. cornstarch
2 Tbsp. oil
1/2 c. white wine
1/4 tsp. ground thyme
lemon pepper to taste
garlic salt to taste
salt and pepper to taste

Preparation

Cook pasta ahead.
Drain clams, reserving the liquid.
Mix white wine, broth and cornstarch to clam juice and set aside. Saute garlic and onions in oil.
Do not scorch.
Add liquid and cook until thick and bubbly.
Add clams, salt, pepper and thyme. Cook all only long enough to heat clams.
Do not overcook.