Clam Sauce

 I haven't made this clam sauce in many years. It is something I remember as being very good and very easy to make. I don't know where the recipe came from.

Clam Sauce 4  Servings

1 lb pasta, fresh or dried, shape you desire. I have always used a long pasta

2 7oz cans chopped clams, drained. (reserve the liquid)

2 cups cream

1/4 cup butter

1 small clove garlic, minced

2 tbsp flour

1/4 tsp pepper

2 tbsp chopped fresh parsley 

Pour the reserved clam liquid into a 2 cup measuring cup. Fill the measuring cup with cream to the 2 cup mark. Melt the butter in a small saucepan over moderate heat. Add the garlic and cook 30 seconds. Sprinkle with the flour and cook for one minute, stirring constantly. Add the clam juice and cream mixture and the pepper and bring to boiling, stirring often. Lower the heat and simmer for 3 minutes. Stir in the clams and parsley. Cook the pasta and serve the sauce over it. That's it, so easy.