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Old Spaghetti Factory Original Clam Sauce

Old Spaghetti Factory Original Clam Sauce recipe image
This classic clam sauce captures the essence of old-school seafood pasta with its rich, creamy texture and aromatic blend of garlic, celery, and onion. The sauce is built on a smooth roux base, enriched with half-and-half and infused with the briny depth of clam juice and tender chopped clams. A subtle touch of ground thyme adds an earthy warmth that complements the sweetness of the shellfish. It&# 226;ÂÂs a comforting, restaurant-quality dish that feels both nostalgic and indulgent. Ideal for a cozy weeknight dinner or a special date night at home, this sauce pairs beautifully with spaghetti or linguine. Simple ingredients come together to create a luxurious meal that is surprisingly easy to prepare.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 537.8
Description
This classic clam sauce captures the essence of old-school seafood pasta with its rich, creamy texture and aromatic blend of garlic, celery, and onion. The sauce is built on a smooth roux base, enriched with half-and-half and infused with the briny depth of clam juice and tender chopped clams. A subtle touch of ground thyme adds an earthy warmth that complements the sweetness of the shellfish. It&# 226;ÂÂs a comforting, restaurant-quality dish that feels both nostalgic and indulgent. Ideal for a cozy weeknight dinner or a special date night at home, this sauce pairs beautifully with spaghetti or linguine. Simple ingredients come together to create a luxurious meal that is surprisingly easy to prepare.
Ingredients
  • 3 ounce Butter
  • 2 Garlic Cloves -- fine
  • 1 medium Onion, finely chopped
  • 3 medium Celery stalks, peeled and finely chopped
  • 3 tablespoon Flour
  • 2 cans (6 oz each) Chopped clams, drained with juice reserved
  • 1 quart Half and half
  • 1/4 teaspoon Ground thyme
  • 1 teaspoon Salt
Directions
  1. 1
    Melt butter in a large saucepan over medium-low heat.
  2. 2
    Add finely chopped garlic, onion, and celery to the melted butter.
  3. 3
    Sauté the vegetables gently until soft and tender, but not browned, about 5-7 minutes.
  4. 4
    Sprinkle the flour over the vegetable mixture and stir continuously to form a smooth roux.
  5. 5
    Drain the canned clams, reserving the clam juice in a measuring cup.
  6. 6
    In a separate saucepan, combine the reserved clam juice, half-and-half, ground thyme, and salt.
  7. 7
    Heat the liquid mixture over medium heat until it is steaming and just below a boil.
  8. 8
    Slowly pour the hot liquid mixture into the roux while stirring constantly to prevent lumps.
  9. 9
    Continue to cook and stir the sauce until it thickens slightly, about 3-5 minutes.
  10. 10
    Gently fold the chopped clams into the sauce, distributing them evenly.
  11. 11
    Heat the sauce through for another 2 minutes, ensuring the clams are warmed but not overcooked.
  12. 12
    Serve the hot clam sauce immediately over cooked pasta noodles.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 537.8kcal
% Daily Value *
Total Fat 60.8g94%
Saturated Fat 38.2g191%
Cholesterol 161.2mg54%
Sodium 482.2mg21%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream if it becomes too thick.

Ingredient Substitutions: If you prefer a lighter version, you can substitute half-and-half with whole milk, though the sauce will be less rich. For a stronger seafood flavor, use fresh chopped clams instead of canned, adjusting the cooking time accordingly.

Tip: To ensure a smooth sauce, whisk the roux and liquid vigorously when combining. If lumps form, you can strain the sauce through a fine-mesh sieve before adding the clams.

Variation: Add a pinch of red pepper flakes for a subtle kick of heat, or stir in a tablespoon of fresh chopped parsley before serving for a fresh herbal note.

Keywords: clam sauce, seafood pasta, creamy clam sauce, old spaghetti factory, clam chowder base, garlic onion celery, thyme cream sauce, spaghetti topping, easy seafood recipe, comfort food, briny flavor, roux base, half and half, chopped clams, italian american, weeknight dinner, comforting meal, aromatic herbs
Read it online: https://www.chefs-mate.com/recipe/old-spaghetti-factory-original-clam-sauce/