White Clam Spaghetti

Source: The Star Of Texas Cookbook

A great dinner for the whole family!

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Serves: 5 to 6
Prep Time: 10 minutes
Cook Time: 15 minutes

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4 cans minced white clams with juice
1 cup butter
5 cloves garlic, mashed
1 tablespoon lemon juice, fresh
1 tablespoon onion, grated
1 tablespoon chopped fresh parsley
chives, chopped, to taste
seasoned salt, to taste
ground white pepper, to taste
1 cup heavy cream
3 tablespoons cornstarch, (or arrowroot)
16 ounces spaghetti

Heat clams, juice, and butter in a saucepan. Add all remaining ingredients except cream, cornstarch, and spaghetti, and simmer for about 15 minutes. Tasted and adjust the seasoning.
Mix a small amount of cream with cornstarch to blend and then stir this mixture into the remaining cream.
With the saucepan set over medium-low heat, add the cream to the clam sauce a little at a time, stirring after each addition, until it reaches the right consistency to coat spaghetti smoothly, not thickly.

Cook the spaghetti according to package directions. Drain well and serve with sauce spooned over it.

Note: For extra flavor and garnish, steam a dozen or so littleneck or cherrystone clams until they open and set on top of the pasta, still in their shells.

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