1 lb. med.-size seashell pasta
3 cans (7 oz.) minced clams, drained (reserve liquid)
Heavy cream (sm. container)
1/4 c. butter
1 sm. clove garlic, minced (or 1/2 tsp. garlic powder)
2 tbsp. flour
1/4 tsp. pepper
2 tbsp. chopped parsley

1. Start cooking pasta.

2. Pour reserved clam liquid into a 2 cup measure. Fill with cream to make 2 cups.

3. Melt butter in a small pan over medium heat. Add garlic and cook 30 seconds. Sprinkle with flour and cook 1 minute, stirring constantly. add clam juice, cream mixture and pepper and bring to boiling, stirring often. Lower heat. Simmer 3 minutes.

4. Stir in clams and parsley into sauce and serve over drained seashells.