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1 pt. shucked clams or two
6 1/2 oz. cans minced clams
1 Tbsp. cooking oil
3 green onions, thinly sliced
1 clove garlic, minced
1 Tbsp. all-purpose flour
1 c. milk
2 Tbsp. snipped parsley
1/2 tsp. salt
1/2 tsp. dried basil, crushed
dash of pepper
8 oz. spaghetti or linguine,
cooked and drained
1/4 c. grated Parmesan cheese

Drain clams, reserving 1/2 cup liquid. Cut up any large
clams. Add cooking oil. Preheat wok over high heat. Stir-fry
green onions and garlic for 2 minutes. Stir in flour. Add
milk and reserved clam liquid. Cook and stir over medium high
heat until slightly thickened and bubbly. Cook and stir one
minute longer. Stir in clams, parsley, salt, basil and pepper.
Cook and stir 2 minutes longer or until clams are heated
through. Add spaghetti and cheese to wok; toss to combine and
heat through. Pass additional grated Parmesan cheese if
desired. Makes 4 or 5 servings.

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