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Categories:Viewed: 58 - Published at: 2 years ago
Ingredients
- 3 ounces butter
- 2 cloves garlic, chopped fine
- 1/2 onion, chopped fine
- 3 stalks celery, chopped fine
- 3 tablespoons flour
- 2 (8 ounce) cans chopped clams, with juice
- 1 quart half-and-half
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon thyme
Method
- 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.
- Stir until the sauce thickens.
- Serve over your favorite buttered spaghetti noodles with generous portions of Parmesan cheese.
