In a large saucepan, combine the remaining ingredients except the clams and half-and-half.
This will produce a thick roux that will thicken the soup when you stir it in. 1 tablespoon of fresh thyme leaves or 1 teaspoon of driedģ/4 cup of clam juice drained from the canned clamsĬombine melted butter and flour in an ovenproof container and bake at 325 degrees for 30 minutes.
