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Old Spaghetti Factory White Clam Sauce
A creamy, chowder-style white clam sauce with garlic, celery, and half-and-half, served over linguine. Just like the Old Spaghetti Factory, made at home.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
Combine butter, minced garlic, chopped onion, and chopped celery in a saucepan. Cook over medium-low heat until tender but not brown.
butter4 ouncesminced garlic2 teaspoons
2
Add flour to the pan and stir until a roux forms. Cook for 2 to ⏱️ 3 minutes to cook the flour completely.
flour3 tablespoons
3
Drain the 2 cans of chopped clams, reserving the juice. In a separate saucepan, combine the clam juice, half-and-half, thyme, and salt. Heat until just below boiling.
chopped clams (6 oz each)2 canssalt1 teaspoon
4
Add the hot clam juice mixture to the roux and cook, stirring, until the sauce thickens.
5
Add the clams, stirring gently to mix throughout the sauce. Serve over cooked pasta. Garnish with chopped parsley.
chopped clams (6 oz each)2 cans
Nutrition Facts
calories
656 kcal
fat Content
35 g
serving Size
1 serving
fiber Content
3 g
sugar Content
9 g
sodium Content
624 mg
protein Content
17 g
trans Fat Content
1 g
cholesterol Content
100 mg
carbohydrate Content
68 g
saturated Fat Content
21 g
unsaturated Fat Content
11 g
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