1/4 c. onions
2 tbsp. butter
1 sm. clove garlic
1 tsp. parsley
1/4 tsp. oregano
1/8 tsp. dry mustard
2 tbsp. flour
1 (4 oz.) can clams with juice
1/4 to 1/2 c. milk

Saute onions in butter until transparent. Add crushed garlic, parsley, oregano, and dry mustard. Make roux with flour; cook at low heat until light brown. Add juice gradually, stirring constantly. Then add milk to make sauce consistency preferred.

It's ready to put on top of spaghetti with Parmesan to taste. This is a quick and easy supper.