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-&-half, thyme and salt.
Heat until just boiling.
Add to roux, and cook until sauce thickens.
add clams, stirring gently to mix through out the sauce.
Serve over noodles.
Thursday, September 1, 2016
COPY KAR OLD SPEGHETTI FACTORY ORIGINAL CLAM SAUCE ENJOY DAN:
COPY KAT OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE by CHEF DAN:
3 ounces butter
2 garlic cloves, minced
1/2-medium onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons floor
2 (5 Oz) cans clams, chopped
1/4-teaspoon ground thyme
1 teaspoon salt
ENJOY DAN: BON-APPETITE!!