Ingredients:

  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
   1      cup           fresh mushrooms -- sliced 
   1      clove         garlic -- chopped 
   2      tablespoons   butter 
   2      tablespoons   flour 
  12      ounces        chopped clams -- 2-6 ounce cans 
                        reserving liquid 
   1      cup           fat free half and half 
     1/4  cup           Parmesan cheese -- grated 
   1      tablespoon    dry sherry -- optional 
   1      tablespoon    chopped parsley 
     1/4  teaspoon      pepper 
   1      pound         cooked pasta -- linguine preferred 

Preparation:

In medium saucepan, cook mushrooms and garlic in margarine until tender. Stir in flour to form a roux. Gradually stir in reserved clam liquid and half and half; cook and stir until thickened. Add clams, cheese, sherry if desired, parsley and pepper; heat through (do not boil). Serve over hot cooked linguine. Refrigerate left-overs.