Red Lobster Clam Chowder

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2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
In a soup pot, melt butter over medium heat. Add onion, celery, leeks and garlic. Saute for 3 minutes, mixing often.
Remove from heat and add flour, mixing well.
Add milk and whisk vigorously.
Drain clams and add juice to soup.
Slowly bring to a boil, mixing often. Reduce heat to a simmer.
Add potatoes and seasonings; simmer 10 minutes.
Add clams and simmer 5-8 minutes.
Finish with heavy cream. Serve.