Title: OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE
Categories: Sauces, Seafood, Pasta, Main dish
Yield: 6 servings
3 oz Butter
2 Garlic cloves -- fine
Chopped
1/2 md Onion -- finely chopped
3 md Celery stalks (outside --
Peeled); finely chop
3 tb Flour
2 cn Chopped clams -- (6 oz ea)
1 qt Half and half
1/4 ts Ground thyme
1 ts Salt
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, 1995. MM formatted by Mary Wilson, BWVB02B.
