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spaghetti with clam sauce
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Spaghetti with Clam Sauce

We love this copy cat recipe for The Old Spaghetti Factory clam sauce. It's our favorite to mix with the myzithra cheese and browned butter sauce.

Author: Kami | NoBiggie.net
Ingredients
  • 2 6oz. cans chopped clams in liquid drain and reserve the liquid
  • 4 tablespoons butter
  • 1 quart half and half
  • 1 teaspoon garlic minced
  • 1/2 medium onion minced
  • 3 stalks celery peeled and finely chopped
  • 4 tablespoons flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon white pepper
  • 1 tablespoon parsley *optional garnish
Instructions

  1. In a medium sized saucepan combine butter, onion, celery and garlic. Cook over medium low heat until the onion is translucent.

  2. Add the flour and mix to make a roux.

  3. Drain the clams and reserve the liquid. Rinse the clams and give the clams a rough chop to make the larger pieces smaller (this step is optional). In a separate saucepan combine the clam juice, half and half, ground thyme and salt. Heat until just below boiling.

  4. Add the liquid to the roux and cook until the sauce thickens. Add in the clams, stirring gently to mix the clams into the sauce. Serve warm over cooked spaghetti noodles.