Lemon Clam Pasta

I do not think I like clams. Clam chowder is much better, for me, as simply chowder. But my friend Betsey posted this recipe to her blog and facebook at least four times, and, because I trust Betsey, I finally wrote it down and decided to make it. Turns out I really liked it when fresh, but not as leftovers. When fresh, it was delicious and didn't have any tinny, fishy flavors. Those came with just a day of leftoverdom. My friend who came over to make and eat it with me really liked this recipe and ate tons.

Lemon Clam Pasta

1/2 c butter

3 T olive oil

1/2 c finely chopped onion

2 cloves garlic, crushed

2 8 oz cans clams, drained; save liquid

3 T lemon juice

1 T chopped parsley

2 t grated lemon peel

1/4 t pepper

1 bay leaf

1 lb spaghetti, cooked, drained

6 lemon wedges

2 green onions, chopped

Parmesan cheese

Heat 3 T of the butter and the olive oil in a heavy pan. Cook onion and garlic until tender. Add the clam juice, the lemon juice, parsley, lemon zest, pepper, and bay leaf. Simmer till reduced to about 1 cup. Remove the bay leaf. Stir in clams and heat through. Add the rest of the butter and stir it in. Pour over the spaghetti. Serve with Parmesan cheese, green onions, and lemon wedges.