White Clam Spaghetti

From The Star of Texas Cookbook by the Junior League of Houston. Here for future use. I love spaghetti with white clam sauce and this one sounded a bit different with the grated onion, chives, seasoned salt and heavy cream.

• Ready In: 17 mins
• Serves: 5-6

Ingredients

• 4 (8 ounce) cans minced clams, do not drain
• 1  cup butter
• 5  garlic cloves, mashed
• 1  tablespoon fresh lemon juice
• 1  tablespoon onion, grated
• 1  tablespoon fresh parsley, chopped
•  chives, chopped, to taste
•  seasoning salt, to taste
•  white pepper, to taste
• 1  cup heavy cream
• 3  tablespoons cornstarch
• 1  lb spaghetti

Directions

1. Heat the clams with their juice and the butter in a saucepan and add the remaining ingredients except the heavy cream, cornstarch and spaghetti.
2. Simmer for 15 minutes.
3. Adjust seasoning.
4. Mix small amount of cream with the cornstarch, then combine with remaining cream.
5. Add cream, a little at a time, to clam sauce until it reaches the right consistency to coat spaghetti not too thickly.
6. Cook spaghetti according to package directions for al dente, drain well and serve with sauce on top.