Recipe from Glen Cancino of Honolulu, Hawaii
1 lb. linguini, boiled al dente
½ cup all-purpose flour
8 oz. butter
4-6 cloves garlic, minced or chopped
½ bulb or 1 small bulb round onion, chopped or diced
3 cups heavy cream or half & half
6 cans minced and/or chopped clams (Snow's, Gorton's, Sunkist or any quality brand)
½ tsp. dried Italian seasoning
½ tsp. kosher salt or to taste
½ tsp. freshly ground black pepper or to taste
2 tsp. fresh Italian flat leaf parsley for garnish, if desired
In a large saucepan or skillet, melt the butter on medium high heat.
Add the garlic and sauté for about 5-10 seconds to infuse the butter.
Add the round onions.
Saute until translucent.
Add the flour and whisk until a white roux forms.
Blend in the half & half or heavy cream, whisking constantly so as not to let lumps form.
Cook until the sauce is thickened.
Add the undrained clams and the remaining ingredients to the sauce.
Bring to a boil, lower the heat, cover and simmer for 15-20 minutes, stirring occasionally.
Serve over Linguini.
Garnish with chopped parsley.