This comes from our "bible" - the 1961 publication of Craig Clairborne's New York Times cookbook.

Ingredients:

1/4 cup butter
1 large clove garlic, finely chopped
2 tablespoons flour
2 cups clam juice, fresh or canned
1/4 cup chopped fresh parsley
salt + pepper to taste
1 1/2 teaspoons dried thyme leaves (I would just use 1 teaspoon, dried thyme goes a long way)
2 cups minced clams (actually, a lot of fresh quahogs that were steamed open)
1/2 cup heavy cream* (not called for in the recipe, but it adds a good bit of richness)

1.) In a saucepan heat the butter, add the garlic and cook one minute over medium heat. With a wire whisk, stir in the flour.
Add the clam juice while stirring, then the heavy cream.

2. Add the salt, pepper and thyme and simmer gently ten minutes until thickened, then add in the parsley at the end. Add the minced clams and heat through. Serve over linguine or spaghetti.

...Very good recipe, and keep in mind other similar versions of this recipe will call to add in dry white wine. That's optional.

BUT DO NOT ADD CHEESE, that is very insulting to the Italian recipes of this!