One time on Usenet, Alan Moorman said:

> I used to make this as a simple sorta college-dorm food.
>
> But, I've never known how it was really supposed to be made!
>
> Any ideas you would like to post? (No, don't tell me to Google it,
> I want you guys' advice!)

Ooooh, weird coincidence! I'm making this Friday night for dinner.
We were going to have it tonight, but the guys wanted foil babies,
(aka Hobo dinners). Anyway, this is my recipe for linguini w/clams,
originally from my wok cookbook and adapted by us rfc-ers -- I
couldn't say if this is how it's "supposed" to be done, but it
sure tastes good:

Linguini With Clams

1/2 C. clam juice, FROM
2, 6 1/2 oz. cans minced clams, drained
(OR cooked fresh clams, see below)
1 T. extra virgin olive oil
2 cloves garlic, minced
1-2 tsp. shallots, minced
1 T. flour
1 C. milk
2 T. parsley
Salt and Pepper to taste
3/4 C. shredded fresh parmesan cheese
8 oz. linguini or spaghetti, cooked and drained

Heat oil to med-high, add shallots and cook until softened. Add
garlic and sauté for 1-2 minutes more. Add flour and parsley. Slowly
add milk and clam juice, stirring well after each addition. Simmer
until slightly thickened and bubbly, then one additional minute,
stirring constantly. Season with salt and pepper to taste, keeping
in mind that the cheese will add some salt flavor. Add clams, then
cheese, stir until heated and thick. Toss with noodles until combined
and heated through. Great with garlic bread. Serves 3-4.

Additional options:

Instead of milk:

Add some white wine and some clam juice and let reduce by about
half.

Using fresh clams:

Rinse the clams in juice then coarsely chop the clams. Strain the
remaining juice in the bowl through a sieve lined with paper towels
(to remove sand) then add to the sauté pan with the other ingredients
and turn up the heat to reduce this juice a little. Right before
serving add the chopped clams to the hot sauce.

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~