Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             bottle  clam juice -- (8 ounces)
     3/4      teaspoon  salt -- or to taste
     1/4      teaspoon  pepper
  2               cans  minced or chopped clams -- (6 1/2 ounces each)
  6             ounces  small shells -- (about 2 cups)
  1                cup  heavy cream
  3              large  clov  garlic -- minced
  1         tablespoon  fresh chopped thyme or 1 teaspoon dried
                        thyme

Preparation:

Choose a 3 to 4-quart nonaluminum ovenproof saucepan or glass casserole. If using a metal pan, preheat oven to 400 degrees; if using glass, preheat to 425 degrees. In a saucepan or casserole, stir together cream, garlic, clam juice, clams with their juice, and seasonings. Stir in shells. Bake uncovered for 25 to 40 minutes, stirring every 10 minutes, until pasta is al dente. Remove from oven and let sit uncovered for 5 to 10 minutes or until the sauce is the desired thickness. Serve immediately. It will continue to thicken as it sits and become sticky. If necessary, thin with additional cream, milk or clam juice. Prep Time: 8 minutes Cook Time: 25 to 40 minutes Makes: 4 servings Here's a new take on an old favorite. The pasta cooks in the oven right along with the sauce. If desired, substitute 1/2 cup milk for 1/2 cup of the crea

Nutritional Information:

836 Calories (kcal); 88g Total Fat; (92% calories from fat); 5g Protein; 10g Carbohydrate; 326mg Cholesterol; 1809mg Sodium