Every good recipe has a lot of butter and sugar. Since this one doesn't have any sugar, make sure you eat a big piece of cake afterwards. This is a recipe I got out of the Detroit News, years ago. White Clam Sauce for Pasta Ingredients: ½ medium onion, finely chopped 2 cloves of garlic, minced or pressed 1 tablespoon EACH - butter and olive oil ¼ cup clam juice 2 cups fresh clams, cut in pieces, OR 2 8-ounce cans minced, drained (You can use the liquid from the canned clams to make up some or all of the clam broth above) 2 tablespoons minced parsley 1 ½ teaspoons dried thyme OR 1 tablespoon fresh thyme, minced Freshly ground black pepper, to taste Saute onion and garlic in butter and olive oil over medium heat until tender, being careful not to let the garlic burn or brown. Add wine and clam broth and cook, uncovered, over medium heat until sauce has reduced by half. Stir in clams, parsley and thyme, and continue to cook, stirring frequently, just until clams are heated through. Season sauce with pepper and pour over cooked spaghetti or linguini. Makes 4 servings, enough for 1 pound of cooked pasta. Nutritional analysis per serving of sauce: 216 calories, 8.1 grams of fat (2 grams saturated fat; 34 percent of calories from fat); 61 mg cholesterol; 129 mg sodium. Note 1: Feel free to use bottled clam juice if necessary. At the supermarket, if it's not located near the canned clams and tuna, it's sometimes stocked in the gourmet department.