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<blockquote data-quote="moreluck" data-source="post: 52259">Old Spaghetti Factory Original Clam Sauce &nbsp;&nbsp;&nbsp; 3&nbsp; &nbsp; &nbsp; Ounces&nbsp; &nbsp; Butter &nbsp;&nbsp; 2&nbsp; &nbsp; &nbsp; Garlic cloves -- fine chopped &nbsp;&nbsp; 1/2&nbsp; Medium&nbsp; Onion -- finely chopped &nbsp;&nbsp; 3&nbsp; &nbsp; Medium&nbsp; &nbsp; &nbsp; &nbsp; Celery Stalks -- * See Note &nbsp;&nbsp; 3&nbsp; &nbsp; &nbsp; Tablespoons&nbsp;&nbsp; Flour &nbsp;&nbsp; 2&nbsp; &nbsp; &nbsp; Cans&nbsp; &nbsp; Chopped clams -- (6 oz ea) &nbsp;&nbsp; 1&nbsp; &nbsp; &nbsp; Quart&nbsp; Half and half &nbsp;&nbsp; 1/4&nbsp; Teaspoon&nbsp; Ground thyme &nbsp;&nbsp; 1&nbsp; &nbsp; &nbsp; Teaspoon&nbsp; Salt &nbsp;&nbsp;&nbsp; * peel stalks then finely chop.&nbsp; &nbsp;&nbsp; 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.&nbsp; 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.</blockquote>

[QUOTE="moreluck, post: 52259"] Old Spaghetti Factory Original Clam Sauce 3 Ounces Butter 2 Garlic cloves -- fine chopped 1/2 Medium Onion -- finely chopped 3 Medium Celery Stalks -- * See Note 3 Tablespoons Flour 2 Cans Chopped clams -- (6 oz ea) 1 Quart Half and half 1/4 Teaspoon Ground thyme 1 Teaspoon Salt * peel stalks then finely chop. 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. [/QUOTE]

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