Ingredients
-
3
-
2
-
1/2
-
3
-
3
-
2
-
1
-
1/4
-
1
-
-
-
-
-
-
Directions
Old Spaghetti Factory Original Clam Sauce, , used Cheetaah’s tweaks with the OSF recipe from the placemats Here are a few tweaks I made: Sauteed the veggies until they were soft with the butter I then out it in the blender to make it all smooth, put it back on the stove and added the flour to make the roux used heavy whipping cream and whole milk (about half and half) Didn’t have any ground thyme so used fresh thyme and let it steep in the mixture of clam juice, whipping cream, salt, white pepper and milk Let it steep to enhance the flavor of the thyme leaves Strained out the thyme leaves and added to the roux mixture Let it thicken by heating slowly to not burn the milk/cream mixture I did add a little Franck’s hot sauce to add a little kick to it, but not too much I did the browned butter and mizithra broccoli as well to accompany on the side! It was as good if not better than OSF!! Thanks Cheetaah for the additional tweaks it truly is as good as the original! Keys are to blend the onion, celery and garlic mixture to make a smooth paste That way there are no chunks!, Do you also have the Hot Naked sauce recipe from there too? thanks Lynette
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Steps
|
1
Done
|
Combine Butter, Garlic, Onion and Celery in a Saucepan. |
|
2
Done
|
Braise Over Medium-Low Heat Until Tender but not Brown. |
|
3
Done
|
Add the Flour, and Mix to Make a Roux. |
|
4
Done
|
Drain Clams, Reserving Juice. |
|
5
Done
|
in a Separate Saucepan, Combine Clam Juice, Half-and-Half, Thyme and Salt. |
|
6
Done
|
Heat Until Just Below Boiling. |
|
7
Done
|
Add to Roux, and Cook Until Sauce Thickens. |
|
8
Done
|
Add Clams, Stirring Gently to Mix Through Out the Sauce. |
|
9
Done
|
Serve Over Noodles. |
