A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Copycat Old Spaghetti Factory Original Clam Sauce
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- #50016
The Old Spaghetti Factory is known for its delicious clam sauce. This recipe is a classic example of the restaurant's cuisine. Serve it over your favorite pasta.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
1 comment
ingredients
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
directions
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 throughout the sauce. Serve over your favorite pasta.
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nutrition data
418 calories, 31 grams fat, 15 grams carbohydrates, 20 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
how much pasta does this cover as written?
6 servings (check your package of pasta for exact serving size). It will also depend on how saucy you like your pasta.
August 28, 2012
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.
June 12, 2009
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