Old Spaghetti Factory's Clam Sauce

Combine firs four ingredients in a saucepan. Saute over medium low heat until vegetables are tender but not brown. Add flour and mix to make a roux. In another saucepan, combine the juice from the clams, half and half, salt, withe pepper and thyme; heat until just below boiling. Add the half and half mixture and the clam meat to the roux. Stir until sauce thickens. Serve over your favorite buttered spaghetti noodles with generous portions of Parmesan cheese.