Linguine with White Clam Sauce

4-6 main dish servings\
8-10 side dish servings

2 cloves garlic, minced
4 T butter
2 T flour
2 C bottled clam juice (1 C if using canned clams)
1/4 C minced parsley
1 1/2 t dried thyme
1/4 C chopped onion
1/4 t salt
1/4 t pepper
2 C fresh minced clams or 3 (6 1/4 oz) cans minced clams, juice reserved
12 oz linguine, cooked and drained
Shredded Mozzarella cheese

In large skillet, saute garlic in butter over medium-high heat for 1 minute. Whisk in flour until smooth and add clam juice.  Whisk until mixed.  Add parsley, thyme, onion, salt and pepper.  Stir 1 minute.  Reduce heat and simmer 10 minutes or until sauce is reduced by 1/3.  Add clams and heat through.  Place warm linguine in heated serving dish.  Pour sauce over linguine and toss gently. Serve immediately with mozzarella to sprinkle on top.