3/4 c. chopped onion
1 clove garlic, finely chopped
3 tbsp. butter
4 c. light cream or milk
2 tbsp. chopped parsley
1 1/2 c. (6 oz.) shredded Cheddar cheese
2 (6 1/2 oz.) can clams, undrained
1/2-1 tsp. salt
1/4 tsp. pepper
1 (7 oz.) pkg. creamette shells, cooked as pkg. directs & drain

In large saucepan or Dutch oven, cook onion and garlic in butter until golden. Add remaining ingredients, except shells; cook over medium heat, stirring until soup is hot and cheese has melted (do not boil). Stir in cooked shells; heat through. Makes about 2 quarts.