Old Spaghetti Factory Original Clam Sauce

Submitted by JandBsMom

• Ready In: 20mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 3 ounces butter
• 2 cloves garlic, finely chopped
• 1⁄2 medium onion, finely chopped
• 3 stalks celery, finely chopped
• 3 tablespoons flour
• 2 (6 ounce) cans clams, chopped
• 1 quart half-and-half
• 1⁄4 teaspoon ground thyme
• 1 teaspoon salt

directions

1. Combine butter, garlic, onion and celery in a saucepan.
2. Braise over medium-low heat until tender but not brown.
3. Add the flour, and mix to make a roux.
4. Drain clams, reserving juice.
5. In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
6. Heat until just below boiling.
7. Add to roux, and cook until sauce thickens.
8. Add clams, stirring gently to mix through out the sauce.
9. Serve over noodles.

Reviews

[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

 

[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!

 

[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!

 

[Dean B.]

I tried Cheetaah's version, and for the most part it seemed ok, but lacked something. I remember eating recently the clam sauce at OSF and thinking it had a bell pepper type flavor, so I added a finely chopped green bell pepper to the roux. It made a huge difference Imo. Also, some noted that they didn't recall seeing the veggies in the OSF sauce. I found that it's important to cook the sauce for some time to break down the pulp and have it blend into the sauce. I'm thinking of modifying the sauce further next time and adding some jalapeño to the roux as well.

 

[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.