1Open the canned clams, and strain off the juice into a separate bowl.
2Begin melting the butter/heat olive oil in a large skillet over medium high heat.
Slice garlic (for milder taste) or use a microplane to grate the garlic (stronger taste) directly into the pan.
Cook garlic for 2-3 minutes.
3Stir flour into the butter/oil mixture and cook, stirring for 1-2 minutes.
Pour the clam liquid, into the frying pan, whisking to avoid lumps.
Bring to a boil, and cook 2 minutes.
4Stir in the cream and continue cooking for 1 minute.
Sauce should coat the back of a spoon.
5Turn off heat, stir in clams and parsley.
Taste for seasoning and add salt and pepper.
Serve over hot linguini with a green salad and crusty bread.