Boston Clam Chowder

2 cans (6 1/2 oz. each) minced clams (I chop them up into very small pieces.)
1 c. finely diced celery
1 c. chopped onion
2 c. finely diced potatoes
3/4 c. butter
3/4 c. flour
1 quart half & half
1/4 tsp. pepper
1 1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. thyme

Drain juice from clams and pour over vegetables in medium saucepan; add enough water to barely cover and simmer, covered, until potatoes are tender, about 20 minutes. In meantime, melt butter. Add flour and blend and cook a minute or two. Add half & half and cook and stir until smooth and thick, using a wire whisk. Add undrained vegetables and clams and heat through. Season with pepper, salt, sugar, and thyme. Makes 8 servings.

I know it's summer but this soup is soooo good I'm tempted to make it anyway!!