Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Butter
2 Garlic cloves -- fine
Chopped
1/2 md Onion -- finely chopped
3 md Celery stalks (outside --
Peeled); finely chop
3 tb Flour
2 cn Chopped clams -- (6 oz ea)
1 qt Half and half
1/4 ts Ground thyme
1 ts 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.
Recipe from the food section of San Diego Union Tribune, Feb 16,
1995. MM formatted by Mary Wilson, BWVB02B.

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