8 oz. (1/2 pound) medium shell pasta
1 10 oz. can whole baby clams, liquid drained
2 Tbsp. butter
2 Tbsp. flour
3 cups milk
1 tsp. salt
1 tsp. black pepper
2 cups Tillamook Garlic White Cheddar Cheese, grated
2 Tbsp. fresh parsley, chopped
Bring 4 quarts of water to a boil in a large saucepan over high heat. Add pasta and boil according to package directions, 10-12 minutes.
While pasta is cooking, melt butter in a large saucepan over medium heat. Add flour and stir constantly with a wire or silicone whisk. When thick paste forms, add 1/2 cup milk. Stir constantly. Cook for 3 minutes until sauce thickens and begins to slightly bubble. Add another 1/2 cup milk. Stir for 3 minutes until bubbly. Add another 1/2 cup milk and continue to stir sauce another 3 minutes. As sauce begins to thicken, add salt and pepper. Add another 1/2 cup milk, continuing to stir sauce periodically. Sauce should be very creamy. Reduce heat to low and add another 1/2 cup of milk and cheese. Stir well until cheese is melted. Add last 1/2 cup of milk and clams to sauce. Simmer sauce for another 5 minutes over low heat.
Drain water from pasta and add pasta to cheese sauce and blend until combined. Add chopped parsley and stir. Serve immediately.