Old Spaghetti Factory Original Clam Sauce
- 3 oz. butter
- 2 cloves garlic, finely chopped
- 1/2 medium onion, finely chopped
- 3 medium celery stalks (outside peeled), finely chopped
- 3 Tbsp. flour
- Juice from two (6 oz.) cans of chopped clams (put clams aside for later use)
- 1 quart half and half
- 1/4 tsp. ground thyme
- 1 tsp. salt
Combine butter, garlic, onion and celery in a saucepan.
Braise over medium-low heat until tender but not brown. Add the flour and mi to make a roux.
Meanwhile, in another saucepan, combine rest of ingredients and heat until just below boiling. Add to roux and cook until sauce thickens. Add clams, stirring gently to mix throughout the sauce. Serve over noodles.