Step 3:
Saute the garlic and onion in the olive oil. Add the milk, cream, base, and clams. Heat until just about to boil, add the parmisean [COLOR=#2B65B0 ! important]
cheese
[/COLOR] and lower heat. Thicken it up by taking a little bit of flour and mixing with some water until its about the consistency of blood. - slowly add this to the sauce, stirring constantly until it gets to the desired thickness - about the thickness of watered down mashed potatoes.