Step 1

In a medium sized saucepan combine butter, onion, celery and garlic. Cook over medium low heat until the onion is translucent.

Step 2

Add the flour and mix to make a roux.

Step 3

Drain the clams and reserve the liquid. Rinse the clams and give the clams a rough chop to make the larger pieces smaller (this step is optional). In a separate saucepan combine the clam juice, half and half, ground thyme and salt. Heat until just below boiling.

Step 4

Add the liquid to the roux and cook until the sauce thickens. Add in the clams, stirring gently to mix the clams into the sauce. Serve warm over cooked spaghetti noodles.