Instructions: In medium saucepan, cook mushrooms and garlic in margarine until tender.

Stir in flour to form a roux. Gradually stir in reserved clam liquid and half and half; cook and stir until thickened. Add clams, cheese, sherry if desired, parsley and pepper; heat through (do not boil). Serve over hot cooked linguine. Refrigerate left-overs.

NOTES : So many clams, so little time. This is one of Toms favorites.

Its also good on corn chips.

This is a fabulous quick pasta dinner. The sauce can also be used for a great hot party dip. Thank goodness for fat free half and half. My husband couldnt really tell the difference from the really fat ladened sauce. Bon Appetit!!!

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