Old Spaghetti Factory Original Clam Sauce


  • 3 oz butter
  • 2 cloves garlic, finely chopped
  • 1/2 medium onion, finely chopped
  • 3 stalks celery, finely chopped
  • 3 Tbsp flour
  • 2 (6 oz.) cans clams, chopped
  • 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 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 throughout the sauce.

Serve over noodles.

Makes 4

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