Old Spaghetti Factory's Clam Sauce

Name: Old Spaghetti Factory's Clam Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 batch, 6 serving(s)
Ingredients: 3 ounces butter; 2 cloves garlic, chopped fine; 1/2 onion, chopped fine; 3 stalks celery, chopped fine; 3 tablespoons flour; 2 (8 ounce) cans chopped clams, with juice; 1 quart half-and-half; 1 teaspoon salt; 1/4 teaspoon white pepper; 1/2 teaspoon thyme

Submitted by Juliesmom

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Ready In:: 15mins
Ingredients:: 10
Yields:: 1 batch
Serves:: 6

ingredients

3 ounces butter
2 cloves garlic, chopped fine
¹⁄₂ onion, chopped fine
3 stalks celery, chopped fine
3 tablespoons flour
2 (8 ounce) cans chopped clams, with juice
1 quart half-and-half
1 teaspoon salt
¹⁄₄ teaspoon white pepper
¹⁄₂ teaspoon thyme

directions

Combine first four ingredients in a saucepan.
Saute over medium-low heat until vegetables are tender but not brown.
Add flour and mix to make a roux.
In another saucepan, combine the juice from the clams, half and half, salt, white pepper, and thyme; heat until just below boiling.
Add the half and half mixture and the clam meat to the roux.
Stir until the sauce thickens.
Serve over your favorite buttered spaghetti noodles with generous portions of Parmesan cheese.

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Reviews

A wonderful flavor! I don't know if this is like Old Spaghetti Factory's, but is sure is good.

Linda R
great clam sauce. easy to make. will make again. thanks.

Enobmah
I followed the instructions, but my sauce didn't thicken until I reduced the liquid by simmering and constantly stirring it. It tasted more similarly to clam chowder. I had to add additional salt and it could use more clams.

Caroline H.
Made this for dinner tonight....and believe me, I'll make it again. Very good and although I had to go out and buy the half & half, it was worth the trip. This is a very simple recipe and I made it to put on wheat spaghetti. Thanks for posting. Donna..

donnie27
This is pretty darn close if not the same Clam Sauce at the Old Spaghetti Factory. What I did different was using only 1/2 a pint of half and half and then 1% milk to make up the rest (I used what I had in the fridge). It still thickened up because of the roux. We served this with another OSF dish, Broccoli with Browned Butter and Myzithra Cheese #214388. Also I just discovered there's a recipe for OSF's Creamy Pesto Dressing #105482, which we always get, so ofcourse I'll be trying that soon as well!

JMigs0