Old Spaghetti Factory's Clam Sauce

I have been trying to get this recipe ever since Mike Murphy worked at the Spaghetti Factory. He could not even get it. He would always tell me it was a secret. I finally did get it off a copy cat web site. This is Mike helping out as usual.

ingredients

3 ounces butter
2 cloves garlic, chopped fine
1/2 onion chopped fine
3 stalks celery, chopped fine
3 tablespoons flour
2 (6oz.) cans chopped clams with juice
1 quart half & half
1 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon thyme

directions

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.

Source: Kathleen White