Old spaghetti factory original clam sauce

6 Servings

Ingredients

Quantity Ingredient
3 ounces Butter
2 Garlic cloves -- fine
Chopped
½ medium Onion -- finely chopped
3 mediums Celery stalks (outside --
Peeled); finely chop
3 tablespoons Flour
2 cans Chopped clams -- (6 oz ea)
1 quart Half and half
¼ teaspoon Ground thyme
1 teaspoon Salt
1995. MM formatted by Mary Wilson, BWVB02B.

Directions

Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low heat until tender but not brown. Add the flour, and mix to make a roux. Drain clams, reserving juice. In a separate saucepan, combine clam juice, half-and-half, thyme and salt. Heat until just below boiling. Add to roux, and cook until sauce thickens. Add clams, stirring gently to mix through out the sauce. Serve over noodles.

Recipe from the food section of San Diego Union Tribune, Feb 16, Recipe By :

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