Old Spaghetti Factorys Clam Sauce Recipes

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OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE



Old Spaghetti Factory Original Clam Sauce image

Make and share this Old Spaghetti Factory Original Clam Sauce recipe from Food.com.

Provided by JandBsMom

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 573.5, Fat 46, SaturatedFat 28.4, Cholesterol 160.5, Sodium 1363.1, Carbohydrate 20.6, Fiber 0.9, Sugar 1.6, Protein 20.8

OLD SPAGHETTI FACTORY'S CLAM SAUCE



Old Spaghetti Factory's Clam Sauce image

Make and share this Old Spaghetti Factory's Clam Sauce recipe from Food.com.

Provided by Juliesmom

Categories     Sauces

Time 15m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 10

3 ounces butter
2 cloves garlic, chopped fine
1/2 onion, chopped fine
3 stalks celery, chopped fine
3 tablespoons flour
2 (8 ounce) cans chopped clams, with juice
1 quart half-and-half
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme

Steps:

  • Combine first four ingredients in a saucepan.
  • Saute over medium-low heat until vegetables are tender but not brown.
  • Add flour and mix to make a roux.
  • In another saucepan, combine the juice from the clams, half and half, salt, white pepper, and thyme; heat until just below boiling.
  • Add the half and half mixture and the clam meat to the roux.
  • Stir until the sauce thickens.
  • Serve over your favorite buttered spaghetti noodles with generous portions of Parmesan cheese.

OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE RECIPE - (3.5/5)



Old Spaghetti Factory Original Clam Sauce Recipe - (3.5/5) image

Provided by á-2852

Number Of Ingredients 9

3 oz. butter
2 cloves garlic, finely chopped
1/2 medium onion, finely chopped
3 medium celery stalks (outside peeled), finely chopped
3 Tbsp. flour
Juice from two (6 oz.) cans of chopped clams (put clams aside for later use)
1 quart half and half
1/4 tsp. ground thyme
1 tsp. salt

Steps:

  • Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low heat until tender but not brown. Add the flour and mi to make a roux. Meanwhile, in another saucepan, combine rest of ingredients and heat until just below boiling. Add to roux and cook until sauce thickens. Add clams, stirring gently to mix throughout the sauce. Serve over noodles.

THE OLD SPAGHETTI FACTORY'S CLAM CHOWDER RECIPE - (4.8/5)



The Old Spaghetti Factory's Clam Chowder Recipe - (4.8/5) image

Provided by á-174942

Number Of Ingredients 14

3 slices uncooked bacon minced
3/4 cup diced onion
1 1/3 cups diced celery - (abt 5 ribs)
1/2 cup butter - (1 stick)
1/4 teaspoon minced garlic
1/4 teaspoon dried thyme
1/2 teaspoon dry mustard
1 pinch freshly-ground black pepper
3/4 cup all-purpose flour plus
2 tablespoons all-purpose flour
3 cups clam juice
4 cans chopped clams - (6 1/2 oz ea) with juice
1 large potato peeled, diced
1 cup half-and-half

Steps:

  • In a large pot, brown the bacon. Add the onion and celery and saute until translucent. Add butter, garlic, thyme, mustard and pepper. Mix thoroughly and heat until the butter is melted. Add flour and mix well. Cook for about 5 minutes, stirring constantly. Add the clam juice and the strained juice from the canned clams, reserving the clams. Whisk until smooth and simmer about 45 minutes. Add the potatoes and simmer 20 to 30 minutes or until the potatoes are tender. Add the chopped clams and half-and-half and heat to serving temperature. Do not boil. This recipe yields 8 cups.

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