Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   margerine
   1      cup           chopped onion
   2      teaspoons     garlic powder
   1                    bay leaf
     1/4  teaspoon      basil
     1/2  teaspoon      Italian seasoning
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1                    packed tablespoon -- brown sugar
  28      ounces        tomato puree
   6      ounces        tomato paste
     1/4  cup           dry white wine
  16      ounces        canned clams -- or more
     1/4  cup           dried parsley

Preparation:

Brown onion in oil. Add everything else, including juice from clams, but reserve the clams. Simmer, uncovered, for 1 hour. Add the clams. Heat for about 5 minutes, or until clams are hot through. Serve over hot, cooked linguini. Personal note: This is a thin sauce. If you want it thick, mix about 3 tablespoons cornstarch with a little water, and add it to desired thickness. We liked it thin, however. The lots and lots of clams that were in this sauce (thanks to the other half) merely added to its goodness. We really liked this one. I had extra sauce that I've put in the freezer....we'll have to wait to see how that turns ou