White Clam Sauce

2, 6 1/2 oz. cans minced clams
1/2 C. chopped onion
2 cloves garlic, minced
2 T. margarine or butter
1/4 C. flour
1/2 t. oregano
1/4 t. salt
1/8 t. pepper
1 T. parsley
1/4 C. white cooking wine


Drain clams, reserving liquid from 1 can. Add enough milk to make 2 cups. In saucepan, cook onion and garlic in margarine until tender. Combine flour, oregano, salt, pepper, and parsley in small bowl. Stir flour mixture in with the onion and garlic. Add milk mixture all at once. Cook and stir until thickened and bubbly. Cook and stir 1 more minute. Stir in clams and wine. Heat through. Serve over your favorite pasta. Our favorite is angel hair.