New England Clam Chowder

1 cup chopped onion
1 cup chopped celery
2 cups diced potatoes
3/4 tsp thyme
2 cans minced clams

White Sauce ~
3/4 cup butter
1 quart half and half
1 tsp salt
1/2 tsp sugar
3/4 cup flour
1/2 tsp pepper

Drain clams and add the juice from the clams to the vegetables with enough water to cover. (Reserve the clams to add last.) Simmer about 20 minutes.

White Sauce instructions~ Melt butter in sauce pan and mix the flour with butter. Add remaining white sauce ingredients and simmer wisking frequently until smooth and no longer lumpy. Add white sauce and clams to vegetables. Do not boil soup after clams are added!