1/4 c. butter
1 lg. clove garlic, minced
2 tbsp. flour
2 (6 1/2 oz.) cans chopped clams
1/4 c. dry white wine or vermouth
Low-fat or skim milk
1/4 c. parsley, finely chopped
1/2 tsp. thyme
Salt and pepper to taste
1 lb. fresh pasta, cooked and drained

Melt butter in small saucepan. Add garlic and cook 1 minute. Stir in flour and cook 2 minutes.

Drain clams, reserving juice. Combine reserved clam juice and white wine. Add enough milk to make 2 cups liquid. Add to flour mixture gradually, and cook until sauce thickens slightly. Add parsley, thyme, salt, and pepper. Simmer about 10 minutes. Add clams and heat through. Serve over hot, well drained pasta. Serves 4.