Boston's Anthem Kitchen Clam Chowder

2 6 1/2 oz. cans chopped clams

16 oz. clam juice

32 oz. half and half

2 Yukon gold potatoes, diced medium

1 Spanish onion, diced small

2 ribs celery, diced small

1 t. granulated garlic

1 t. kosher salt

1 t. coarse-ground black pepper

1 T. fresh thyme chopped

4 oz. butter

4 oz. all-purpose flour

Tabasco to taste (optional)

Combine clams, juice, half and half, potatoes, onion, celery, garlic, salt, pepper and thyme in heavy-bottomed pot. Bring to a simmer over low heat. In a separate pan, melt together butter and flour over low heat to form roux, about 2 to 3 minutes to remove flour taste (roux should not brown). When potatoes are tender, whisk in roux and cook 10 to 15 minutes. Season to taste. Serves 4 to 6.