1 lb. med. size shells
3/4 stick butter
Garlic to taste
Parsley
2 cans minced clams
1 pt. light cream
2 tbsp. flour

Melt butter in saucepan and slowly add flour. Pour clam juice into measuring cup. Then combine light cream to make a total of 3 cups (clam juice & cream). Add clam juice and cream into saucepan with garlic to taste. Bring to a boil while constantly stirring sauce.

Combine chopped parsley and minced clams into a bowl; remove excess clam juice. After sauce boils, lower heat and let simmer. While simmering, add clams and parsley to sauce; simmer for 3-5 minutes. Boil pasta and drain. Combine pasta and clam sauce; serve.