1 stick butter

Melt in large (prefer non-stick) pan over low heat. (DO NOT LET BUBBLE.) Very delicate sauce, if boils it will ruin.

Chop medium onion finely and 2 small garlic sections. Add to butter and allow to heat slowly until onions are clear (10 minutes).

Add 3-4 heaping tablespoons of flour. Mix complete to a roux.

Add 3 cans (8 ounce) chopped clams (or other seafood - salmon, shrimp, etc.) adding juice and all to roux. Mix until thick gravy.

Add 1/2 to 1 cup of milk. Keep low until right consistency. Stir occasionally for 5 minutes.

Follow directions for noodles, then rinse with hot water. Drain about 5 minutes and add 1/4 stick of butter.

Grate a brick of Parmesan cheese and add to sauce. Use remaining to garnish when done.

Can be served with green onions along with any seafood put in place of the clam.