4 oz. bottle clam juice
2 cans clams, drain and save juice
1/2 stick butter
1 to 1 1/2 tbsp. parsley
1/8 to 1/4 tsp. garlic powder
1/2 tbsp. minced onions (optional)
1/4 c. white wine

Melt butter. Add 4 oz. bottle of clam juice and the reserved juice from the clams. Add parsley, garlic powder, wine and onion. Cook together until reduced about 1/3. If necessary, or desired to thicken, use cornstarch before adding clams.

Cook pasta while liquid is being reduced. Just before serving, remove from heat and add clams. (Do not boil as it makes clams tough.) Pour over pasta and serve.