Alfredo with Clams

This used to be the dish I'd make for new boyfriends to either 1) impress or 2) determine we were fatally culinarily incompatible.

Alfredo with Clams:

Ingredients:

1/4 c. olive oil

1/4 c. butter

2-3 cloves fresh garlic, chopped

1/2 c. milk (2% is best)

3/4 c. Parmesan or Parmesano-Reggiano, grated

8 oz. cream cheese (1 block)

2 cans chopped clams (with juice)

Direction:

1) Over medium heat, brown garlic in oil and butter. This doesn't take more than 3-4 minute. Do NOT let the garlic burn, or your alfredo will be a disgusting brown color. Ewwww!

2) Add all other ingredients and stir constantly until cheese are thoroughly melted.

3) Reduce by half (reducing means that the liquid will evaporate and the sauce will thicken to about one-half the original volume) over medium-low heat.

4) Remove from heat. Add 1/2-1 tsp. salt and 1 Tbsp. fresh chopped parsley to taste.

5) Serve over fetuccini noodles or other sauce-delivery devices as strikes your fancy.

6) Mop up the lovely sauce with lots of crusty bread.