Bratten's Clam Chowder

2 c. potatoes (red or yukon gold) scrubbed and diced
1 c. celery diced
1 c. onion diced
1 tsp. dried thyme
salt and pepper to taste
1-2 cans chopped clams, drained and rinsed

Place all the vegetables into a 6-8 quart soup pot on stove.  Season vegetables to taste with salt, pepper and thyme.  Cover vegetables with water.  Bring to a boil.  Reduce to a simmer, cover and let the vegetables cook just until tender but not soft.  In the meantime, in a smaller pan, melt 1/2 cup butter and stir in 1/2 cup flour.

Allow to cook over low heat just until mixture starts to brown.  Increase heat to medium and slowly whisk in 1 quart half and half.  Cook and stir until mixture thickens.  Season with salt and pepper to taste.  Set aside until vegetables are done.  Then, with vegetables boiling, slowly add the cream and butter mixture, stirring constantly until both are well-combined and chowder thickens (you can vary chowder's thickness to your liking by thickening with additional reoux or thinning with additional half and half.)  Stir in clams and adjust seasoning to taste.  Serve garnished with grated cheese and oyster crackers.  Then, throw in some good, crunchy bread for dipping.