Clam sauce

Be warned, my original recipe doesn't have amounts in some places. Use your judgment on the seasonings where there aren't measurements listed.

Another edit-
My mom made up this recipe in a time when the family was making their own pasta.  WTG, Mom!

3 cans minced clams (save the liquid)
dry wine or dry sherry
2 cloves
bay leaf
1 tbs olive oil
1 tbs butter
6 green onions sliced
parsley
garlic powder
pepper
2 c. white sauce
-4 tbs butter
-4 tbs flour
-2 c. milk
1 lbs linguine, cooked al dente

Drain the clams and add equal amount of white wine.
Simmer in a large saucepan with cloves and bay leaf until reduced by half.
Meanwhile, saute green onions in the olive oil and butter in a small fry pan.
After it's tender, add parsley, garlic powder and pepper.
In a medium saucepan, prepare the white sauce by melting the butter, adding flour and whisking to cook and adding the milk, whisking often until well blended.
When clam juice and wine are reduced, add clams and heat until just boiling.
Add onion mixture and white sauce to the clam mixture.
Cook until desired consistency but please, for the love of all that is holy do NOT cook until it's very thick.
Serve over pasta and with passed grated parmesan cheese.

Toddler update 3/5/12
Holy moley, toddlers loved it. What a pleasant surprise because it's one of my favorite old family recipes.