1 lb. macaroni
2 (7 oz.) cans minced or chopped clams, drained (reserve liquid)
Heavy cream
1/4 c. (1/2 stick) butter
1 sm. clove garlic (minced)
2 tbsp. flour
1/4 tsp. pepper
2 tbsp. chopped fresh parsley

Cook macaroni. Pour reserved clam juice into 2 cup measure; fill with heavy cream to measure 2 cups. Melt butter in small saucepan over moderate heat. Add garlic and cook 30 seconds.

Sprinkle with flour and cook 1 minute, stirring constantly. Add clam juice, cream mixture, and pepper; bring to boil, stirring often. Lower heat; simmer 3 minutes. Stir clams and parsley into sauce and serve over macaroni.