Old Spaghetti Factory Original Clam Sauce

photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Robin and Sue photo by Robin and Sue
photo by Pismo photo by Pismo
Ready In:




  • 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.

Questions & Replies

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  1. Lynette F.
    Do you also have the Hot Naked sauce recipe from there too? thanks Lynette


  1. cheetaah
    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:<br/><br/>2 - 8 oz. cans of chopped clams with liquid<br/>4 - TBL Flour<br/>2 - tsp. salt<br/>1/2 - tsp. thyme<br/>1/2 tsp. white pepper<br/>Also, the celery should be peeled on the outside (remove "strings") and chopped fine<br/><br/>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
  2. Jo-Ann R.
    I have just cooked this clam sauce for dinner.It took me back 43 years to the Spahetti Factory at The Rocks.It tasted exactly the same.I used to order it every time we went and now I can enjoy it again!
  3. nostress
    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!
  4. Gourmetgreasemonkey
    Very close to the OSF version. I felt their version had a bit of spiciness to it. Maybe cayenne pepper? As other reviews stated ,I will add extra Garlic next time, and an extra Tbsp of flour.
  5. Anonymous
    I used Cheetaah's tweaks with the OSF recipe from the placemats. Here are a few tweaks I made: Sauteed the veggies until they were soft with the butter. I then out it in the blender to make it all smooth, put it back on the stove and added the flour to make the roux. I used heavy whipping cream and whole milk (about half and half). Didn't have any ground thyme so I used fresh thyme and let it steep in the mixture of clam juice, whipping cream, salt, white pepper and milk. Let it steep to enhance the flavor of the thyme leaves. Strained out the thyme leaves and added to the roux mixture. Let it thicken by heating slowly to not burn the milk/cream mixture. I did add a little Franck's hot sauce to add a little kick to it, but not too much. I did the browned butter and mizithra broccoli as well to accompany on the side! It was as good if not better than OSF!! Thanks Cheetaah for the additional tweaks...it truly is as good as the original! Keys are to blend the onion, celery and garlic mixture to make a smooth paste. That way there are no chunks!


  1. Dean B.
    Based off of Cheetaah's recipe. Added one finely chopped green bell pepper. A bit more salt. Some black pepper



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