White Clam Sauce - cooking recipe

Ingredients

1 (6 oz.) bottle clam juice
6 Tbsp. olive oil
4 cloves garlic, minced
6 Tbsp. flour
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. oregano
1/2 c. chopped, fresh parsley
2 (6 1/2 oz.) cans clams, drain and save liquid
1 c. nondairy creamer

Preparation

Saute garlic in olive oil.
Stir in flour, salt, white pepper, oregano and parsley.
Stir constantly until mixture boils.
Add enough dairy cream to reserved clam juice to make 2 cups of liquid.
Slowly add liquid to flour mixture, stirring constantly, until it boils.
Stir in clams.
Keep warm until ready to serve. Use with any kind of spaghetti.