- 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.
I have the ORIGINAL Old Spaghetti Factory Clam Sauce Recipe that was printed on their paper place mats when they first opened in the late 60's - early 70's. I cut it out and still use it. The differences are as follows:
2 - 8 oz. cans of chopped clams with liquid
4 - TBL Flour
2 - tsp. salt
1/2 - tsp. thyme
1/2 tsp. white pepper
Also, the celery should be peeled on the outside (remove "strings") and chopped fine
All other directions are the same. The white pepper adds so much to the flavor and peeling the celery cooks it without "pulp" remaining in the cooked sauce. I like their "Original" recipe better than what I get today at the Old Spaghetti Factory. Even so, I like to add additional clams and garlic. This has become my House Specialty and I have to make double or triple recipe so I can send some home with my guests. Enjoy! Judy N. Vancouver, WA
My search for a white clam sauce recipe is finally over. I cut the recipe in half but used 4 cloves of garlic and clams from 3 cans. I also added one tsp. italian seasoning and some parsley. Now I have to eat this at the Old Spaghetti Factory and see how it compares. Thanks for the post!
I followed the recipe the way "Cheetaah" posted it. It's my go to comfort food and guaranteed to impress! The white pepper makes all the difference.