A delightful and creamy clam sauce perfect for serving over your favorite pasta.
Melt the butter in a saucepan over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the minced garlic, diced onion, and chopped celery to the pan and sauté until softened.
Cook the vegetables until they are tender but not browned for a balanced flavor.
Sprinkle the flour over the vegetables and stir to combine, cooking for a minute to remove the raw flour taste.
Ensure the flour is fully incorporated to avoid lumps in the sauce.
Drain the clams, reserving the juice, and set aside.
Reserve the clam juice to enhance the sauce's flavor.
In a separate saucepan, heat the clam juice, half-and-half, thyme, and salt until just below boiling.
Stir occasionally to prevent the mixture from scorching.
Gradually add the heated liquid to the roux, stirring constantly until the sauce thickens.
Add the liquid slowly to ensure a smooth sauce.
Stir in the clams and cook gently to heat through.
Avoid overcooking the clams to keep them tender.
Serve the sauce over cooked pasta and enjoy.
Garnish with freshly chopped parsley for a touch of color and freshness.
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