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Old Spaghetti Factory Original Clam Sauce

recipe at a glance
Rating: 4/5
2 reviews

ready in: under 30 minutes
serves/makes:   6

recipe id: 50016
cook method: stovetop

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3 ounces butter
2 cloves garlic, finely chopped
1/2 medium onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons flour
2 cans (6 ounce size) clams, chopped
1 quart half and half
1/4 teaspoon ground thyme
1 teaspoon salt


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.

added by

Maddie, Nevada USA


418 calories, 31 grams fat, 15 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 4 star recipe rating
I don't get why celery is needed, I don't ever remember celery in the sauce so I didn't add it in, also, I put the veggies thru a strainer and only kept the flavoured butter as I don't remember chunks or pieces other than clams in the sauce. I have been going to the Factory since the 70's here in Vancouver...and the only dish I EVER order is this one so I am a bit of an expert. This recipe comes really close.

Guest at

REVIEW: 5 star recipe rating
This was just like I remember from the restaurant in San Diego. It was so easy and so tasty. I've had a couple of people already ask for the recipe

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