Melt:

      1 pound (4 sticks) butter (not margarine)

Add and simmer:

      6 cloves garlic, minced

Add and simmer:

      8 cans of Chopped Clams including the juice
      1/4 cup dry chopped parsley
      12 drops Louisiana Hot Sauce

In a small bowl, whisk:

      1 cup white wine (or water)
      1/2 cup all purpose flour

Add the flour mixture to the clams. Bring to a boil to thicken.

Serve over hot spaghetti with spinach salad and sweet French bread.