Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        butter
   2                    garlic cloves -- fine chopped
     1/2  medium        onion -- finely chopped
   3      medium        celery stalks -- (outside, peeled);
                        -- finely chop
   3      tablespoons   flour
   2      cans          chopped clams -- (6 oz ea)
   1      quart         half and half
     1/4  teaspoon      ground thyme
   1      teaspoon      salt

Preparation:

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.