Sauces

Old Spaghetti Factory Original Clam Sauce

  • 3 ounces Butter
  • 2 cloves Garlic, finely minced
  • 1/2 medium Onions, finely chopped
  • 3 stalks Celery, finely chopped
  • 3 tablespoons All-purpose flour
  • 12 ounces Clams, chopped
  • 1 quarts Half and Half
  • 1/4 teaspoons Thyme, dried
  • 1 teaspoons Salt

    • Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low heat until tender but not brown. Add theflour and mix to make a roux. Drain clams, reserving juice. In a separate saucepan, combine the clam juice, half-and-half, thyme and salt. Heat until just below boiling; add clams and simmer (3 to 5 minutes) to cook the clams, stir constantly. Add to roux and cook until sauce thickens, stirring constantly.

    ~Serve withnoodles or rice.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

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