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3 ounces butter
2 cloves garlic, finely chopped
1/2 medium onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons flour
2 6 oz cans clams, chopped
1 quart half and half
1/4 teaspoon ground thyme
1 teaspoon salt
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.
2 cloves garlic, finely chopped
1/2 medium onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons flour
2 6 oz cans clams, chopped
1 quart half and half
1/4 teaspoon ground thyme
1 teaspoon salt
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.
