Clam Chowder

2 cans chopped clams
1/2 C minced dry onion
1 C chopped celery
2 C diced potato
1 C diced carrots
1 C butter
1 C flour
1 quart half and half
1-1/2 tsp salt
1/2 tsp pepper
1 Tbs sugar
1/8 tsp thyme

Drain clam juice into pot.  Simmer veggies in juice until tender.  In a different pot melt butter.  Add flour to butter and stir well - add half and half and whisk until thickened. Mix in vegetables and all remaining ingredients.  Heat until warm and bubbly.  Thin with milk.