INGREDIENTS:
2 cloves garlic,
  finely chopped
1/4 cup olive oil
2 6 1/2-oz cans chopped clams,
  drained, reserving liquid
1 8 oz. bottle Doxsee Clam Juice
1 tablespoon chopped parsley
1/4 teaspoon basil leaves
Dash pepper

DIRECTIONS:
In medium saucepan, cook garlic in
oil until tender.  Add reserved clam
liquid and remaining ingredients
except clams.  Bring to a boil; reduce
heat and simmer 5 minutes.  Add clams
and heat thoroughly.  Serve over hot
linguine with grated Parmesan cheese.

Add the juice of one lemon to
the sauce for added flavor.