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Old Spaghetti Factory Original Clam Sauce


  • 3 ounces butter
  • 2 cloves garlic, finely chopped
  • 1/2 medium onion, finely chopped
  • 3 stalks celery, finely chopped
  • 3 tablespoons flour
  • 2 (6 ounce) cans clams, chopped
  • 1 quart half-and-half
  • 1/4 teaspoon ground thyme
  • 1 teaspoon salt


  1. Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low heat until tender but not brown.
  2. Add the flour, and mix to make a roux.
  3. Drain clams, reserving juice.
  4. 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.
  5. Add clams, stirring gently to mix throughout the sauce.
  6. Serve over noodles.

Serving size: 6

Source: Old Spaghetti Factory - San Diego Union Tribune, February 16, 1995

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