Old Spaghetti Factory Clam Sauce Recipe Recipe Clam sauce

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Instructions. 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.

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Step 1. Combine butter, garlic, onion and celery in a saucepan. Braise over medium-low heat until tender but not brown. Add the flour and mi to make a roux. Meanwhile, in another saucepan, combine rest of ingredients and heat until just below boiling. Add to roux and cook until sauce thickens. Add clams, stirring gently to mix throughout the sauce.

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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.

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Hide Step Photos. Slowly melt butter in a small saucepan over medium heat until golden brown about 4 minutes. The butter will foam up and rise, but just keep stirring until it turns brown. Remove pan from heat and pour melted butter into a tempered glass bowl or measuring bowl.

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In a large pot, bring water to a boil. Add noodles and cook for 10 minutes, or until softened. In a smaller pot, place cubes of butter in the pot on a medium heat. Stirring occasionally, allow butter to cook for 10 minutes, or until golden brown. Once the butter froths and turns to a caramel color, remove from pot.

Old Spaghetti Factory

To make factory clam sauce, you will need some essential ingredients. Clams. Clams are the star ingredients of this spaghetti factory clam sauce. Adding clams to Spaghetti Factory clam sauce gives it a distinctive flavor and a delicious texture. The shellfish's tender meat and salty taste pair beautifully with the sauce's other ingredients.

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Old Spaghetti Factory Original Clam Sauce Image Source: Food.com on . February 15, 2015 . Spaghetti Factory white clam sauce. 20 mins to make Serves 1 . Seafood. 2 (6 ounce) cans : Clams : Produce. 3 stalks. Our Best Casserole Recipes . Clean Eating Slow Cooker Overnight Oatmeal

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Add garlic and shallot and cook until fragrant. Pour in white wine and clam juice. Bring to a simmer and cook for 5 minutes. Add chopped clams and heavy cream. Let the mixture simmer for 10-12 minutes. Season with salt and pepper to taste. Add cooked pasta to the saucepan with the clam sauce, along with the reserved cooking water.

Old Spaghetti Factory Clam Sauce Recipe Recipe Clam sauce

White clam sauce. Trip Advisor. Another seafood-based sauce that you can get at The Old Spaghetti Factory is the white clam sauce. According to the restaurant's online menu, this sauce is made with its own recipe, and it contains wine, fresh garlic, green peppers, onions, parsley, and of course, clam.

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Add alcohol if using. Adjust heat to get a good simmer going. Cover and let cook for 2 hours or more, stirring occasionally and add water if needed, so the bottom doesn't burn. Taste. Add more salt and pepper, to taste, if needed. Serve hot over spaghetti or other pasta or as a dipping sauce for bread or appetizers.

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Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams. Add the pasta to the sauté pan with the clams.

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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. Recipe from the food section of San Diego Union Tribune, Feb 16, 1995.

The Spice Garden Marcella Hazan's Spaghetti with White Clam Sauce

Fill a pot on the stove with hot water and salt, add about 1" bundles of noodles. Add 1 tablespoon of the olive oil to keep the noodles from sticking. Cook until al dente. Do not over cook. In a heavy skillet, melt butter, add olive oil, minced garlic, onions, green pepper, salt, and pepper, Add flour and cook until light golden brown. Add.

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3: oz: Butter: 2: Garlic cloves; fine chopped: 1/2: md: Onion; finely chopped: 3: md: Celery stalks (outside; peeled); finely chop: 3: tb: Flour: 2: cn: Chopped clams.

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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.

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Combine first four ingredients in a saucepan. Saute over medium-low heat until vegetables are tender but not brown. Add flour and mix to make a roux. In another saucepan, combine the juice from the clams, half and half, salt, white pepper, and thyme; heat until just below boiling. Add the half and half mixture and the clam meat to the roux.