In a saucepan heat the butter, add the garlic and cook one minute over moderate heat. With a wire whisk stir in the flour. Add the clam juice and wine while stirring.
Add the parsley, salt, pepper and thyme and simmer gently ten minutes. Add the minced clams and heat through. Serve over linguini.

Linguini
1½ cups all-purpose flour
2 extra large eggs

(You're going to need a pasta maker for this one!!)
Place flour on a smooth surface and form a deep well in the center.  Break the eggs in the center of the well.  Lightly scramble the eggs with a fork incorporating the flour from the inside of the well.  Begin to beat the two ingredients together until the dough forms a stiff paste.  Form all the ingredients into a compact ball.  At this point, start to knead the dough by pressing it flat on a lightly floured surface with the heel of your hand.  Fold the dough in half and repeat this process for approx. 10 minutes, or until the dough is smooth and silky in texture.  When the desired consistency is achieved, form the dough in a ball and place in a bowl.  Cover the dough for one hour and then proceed as per instructions enclosed with your pasta maker.  Boil for 2 minutes. Cover with clam mixture.