Old Spaghetti Factory Original Clam Sauce 3 Ounces Butter 2 Garlic cloves -- fine chopped 1/2 Medium Onion -- finely chopped 3 Medium Celery Stalks -- * See Note 3 Tablespoons Flour 2 Cans Chopped clams -- (6 oz ea) 1 Quart Half and half 1/4 Teaspoon Ground thyme 1 Teaspoon Salt
* peel stalks then finely chop. 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.
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