Linguine With White Clam Sauce - cooking recipe

Ingredients

2 (8 ounce) cans each clams, approximate, drained, reserving liquid from one can & clams rinsed thoroughly
light cream or milk
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, minced
1/4 cup flour
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup parsley, snipped
1/4 cup dry white wine
parmesan cheese

Preparation

Combine reserved clam juice and milk to make 2 cups.
Cook onion in butter until tender.
Add garlic; cook 30 seconds.
Stir in flour,salt, and pepper.
Slowly whisk in milk mixture.
Cook and stir over medium heat until thickened.
Stir in clams, parsley, and wine.
Heat through.
Serve over cooked linguine and pass around parmesan cheese.