Jordon doesn’t like spaghetti.  He had it too much as a kid and doesn’t enjoy it any longer.  If forced to, he’ll eat it but it’s not his favourite.  While in Winnipeg recently, he ate at the Old Spaghetti Factory at The Forks.  He was quite surprised to see a clam sauce offered instead of a traditional spaghetti sauce and after ordering it, fell in love with it.  I think you will as well.

Ingredients

• 3 ounces butter
• 2 cloves garlic, finely chopped
• 1/2 medium onions, finely chopped
• 3 stalks celery, finely chopped
• 3 tablespoons flour
• 3 (6 ounce) cans clams, chopped
• 1 quart half-and-half
• 1/4 teaspoon ground thyme
• 1 teaspoon salt

Directions

1. Combine butter, garlic, onion and celery in a saucepan.
2. Braise over medium-low heat until tender but not brown.
3. Add the flour, and mix to make a roux.
4. Drain clams, reserving juice.
5. In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
6. Heat until just below boiling.
7. Add to roux, and cook until sauce thickens.
8. Add clams, stirring gently to mix through out the sauce.
9. Serve over noodles.