Karen's White Clam Sauce

2

cans

chopped cans drain and reserve liquid

1

bottle

clam juice

1

T

chopped garlic

5

chopped

green onion tops

2

T

chopped parsley

1

each

bay leaf

1

T

grated romano cheese

1/4

t

White pepper

1/4

t

salt

1/2

t

garlic powder

1/4

t

thyme

1

t

lemon pepper

1

slice

lemon

1

T

Butter

1/4

cup

White wine

In a sauce pan with about 1 T of olive oil, saute garlic and onion tops. Once they start to sweat, add all spices. Once garlic begins to brown, add clam juice from the bottle and reserved juice from the clams. Bring to a boil, add butter, clams, grated cheese, and wine. Reduce heat and simmer for 5 minutes.

Serve over linguini with grated cheese.