3 oz Butter
2 Garlic cloves,fine chopped
1/2 md Onion,finely chopped
3 md Celery Stalks,* See Note
3 T Flour
2 cn Chopped clams,(6 oz ea)
1 qt Half and half
1/4 t thyme,Ground
1 t Salt
* peel stalks then finely chop.
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.