BOSTON CLAM CHOWDER

1 c. chopped onions
1 c. chopped celery
1 carrot grated
2 c. diced potatoes
1 can minced clams with juice
¾ c. butter
¾ c. flour
1 quart half n half
1 ½ t salt
½ t. sugar
Pepper
¼ t. thyme

Boil clams and vegetables until cooked.
In a separate pan, melt butter. Add flour and mix well. Add remaining ingredients and cook over medium heat until thickens. May add bacon bits if desired.