Noodles and White Clam Sauce – Kathryn Christensen

Noodles and White Clam Sauce – Kathryn Christensen

1 pkg. noodles

½ cup butter

1 ½ cup cream

1 Tlb flour

¾ cup grated cheese

1 clove garlic, minced

 ½ tea salt 

Pepper to taste

1 can chopped clams, drained

Prepare noodles. In large pan melt butter, add cream mixed with flour. Stir and blend to medium white sauce. Add grated cheese, garlic, salt and pepper. Add drained clams. Heat through. Add more cream if sauce gets too thick. Pour over hot noodles, serve.