Note: to serve more people, add 1 can of clams and half of the rest of the ingredients.

This recipe is so good, Mary always makes a little extra. Serve with a green salad, fresh rolls, white wine and a light dessert. It never fails to please.

Ingredients

• 2 cans baby clams, drained
• 1 to 1-1/2 cups chicken broth
• 1/2 cup light cream (skim condensed milk)
• 1/4 cup butter and oil mixed
• 3 garlic cloves, chopped
• 4 green onions or 1 medium onion, chopped
• 1 tbsp flour
• 1/4 cup chopped parsley
• pinch each of sage, salt and pepper
• 1/3 cup white wine
• 1 lb spaghetti

Directions

• Saute garlic and onions in butter and oil, meanwhile heat cream almost to boil in separate pot and keep hot.
• Heat chicken broth.
• Add parsley to onion and garlic and saute lightly.
• Add flour and cook gently.
• Add sage and seasonings to sauce, stir, add drained clams, wine and hot cream.
• Add chicken broth as needed to keep sauce from getting too thick.
• Serve over cooked spaghetti. (no cheese)
• Serves 4 people.