Old Spaghetti Factory Original Clam Sauce Recipe - Cooking Index
3 oz | 85g | Butter |
2 | Garlic cloves - fine chopped | |
1/2 | Onion - finely chopped (medium) | |
3 | Celery stalks - (outside, peeled); (medium) finely chop | |
3 tablespoons | 45ml | Flour |
2 | Chopped clams - (6 oz ea) | |
1 | Half and half | |
1/4 teaspoon | 1.3ml | Ground thyme |
1 teaspoon | 5ml | 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.
Source:
The Mission Cafe
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.