For Paul- Littlenecks in Cream Sauce

The clam and sauce part:
2 dozen littleneck clams
1/4 c. olive oil
1/2  large sweet onion, thinly sliced
2 cloves garlic, minced fine
3/4 c. dry wine white
1/4 c. fish, vegetable or chicken stock
1 c. heavy cream
1/2 tblsp dry thyme
2 tblsp. fresh parsley, chopped
salt and pepper, to taste, if desired

the pasta:
1 lb, linguine

Read the whole recipe first!
Scrub the clams really well under cold running water. In a large lidded fry pan, sweat onions and garlic in olive oil until the garlic just starts to brown. Add the wine and stock and bring to a boil. Turn heat down to a simmering and let reduce- 5 minutes or so. Add thyme, stir, add cream, simmer so it still bubbles when you stir it. Add clams, cover and cook until the clams pop open, about 7 minutes. Meanwhile, boil your linguine in salted water to al dente. Drain and plate pasta. Spoon clams out of their shells and pour with sauce over the pasta. Top with fresh parsley. Very crusty bread is a must to get all the extra sauce.