Linguini with White Clam Sauce

3- 6 1/2 oz cans chopped clams
1/4 c minced onion
1/4 c white wine
1 1/2 c cream
3 T butter
3 T chopped fresh parsley
1 tsp chopped garlic
1 tsp fresh or dried thyme
1 T olive oil
salt and pepper to taste
1 lb cooked linguini

Heat large sauté pan, add olive oil and minced onion. Sauté until the onion becomes transparent. Drain 2 cans of clams, leave clam juice in remaining can. Add all three cans to the pan. Simmer on low heat until clam stock is slightly reduced. Add butter, white wine, fresh thyme and cream. When butter is melted, add pasta, parsley, salt and pepper, toss and serve. Serves 4