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