Red Lobster's Clam Chowder

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.