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Linguine With White Clam Sauce

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Ingredients

8 ounces linguine

4 dozen littleneck clams, scrubbed

4 teaspoons all-purpose flour

2 teaspoons olive oil

3 cloves garlic, minced

3 bay leaves

2 cups defatted chicken broth

1/2 cup evaporated skim milk

2 teaspoons dijon mustard

1/4 teaspoon dried thyme

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