2 tins canned clams 
1 pound steamer Clams
1/4 pound butter
1 cup white wine
1 pint heavy whipping cream
4 cloves garlic
1 teaspoon oregano
12 ounces fresh linguine
1/4 teaspoon white pepper
1/4  teaspoon sea salt


Place the butter, wine, oregano, and garlic into a saut� pan and bring to a light boil.  Add in the steamer clams and steam until open.  Remove the clams and add in the liqueur from the canned clams and  cream and reduce by 1/2. Add in all of the clams.

Cook the linguine until al dente.  Drain thoroughly and mix into the clams and sauce coating it evenly.  Serve garnished with parsley.

Yield: 4 servings