Your recipe caught my eye because of the celery seeds-I was examining
the empty cup with lots of green flecks and could have sworn it had
sesame seeds also-I thought they might be bits of garlic instead but
they could possibly be celery seeds.

This recipe, though written for fresh clams in the shell, sounds
similar:


Ingredients

48 littleneck clams, the smaller the better
2 tablespoons butter
2 tablespoons finely chopped shallots
1/4 cup finely chopped onion
1 teaspoon finely minced garlic
1/2 teaspoon finely chopped fresh thyme or half that amount dried
1 tablespoon cornstarch
2 cups dry white wine
1 small dried hot red pepper
1 egg yolk
1 cup heavy cream
1/4 cup chopped fresh basil
Preparation
1.
Rinse the clams well and drain.
2.
Heat the butter in a kettle and add the shallots, onion and garlic.
Cook, stirring, until wilted. Add the thyme, and sprinkle with
cornstarch. Stir. Add the wine and stir to blend.
3.
Add the clams and hot red pepper. Cover closely. Bring to a boil, and
let cook 5 to 8 minutes, stirring occasionally, until the clams open.
4.
Blend the yolk and cream, and add this mixture to the soup, stirring.
Bring to a boil, stirring, and remove from the heat. Spoon immediately
into hot soup bowls. Sprinkle with basil, and serve with French bread.
YIELD
4 servings
Originally published with 60-MINUTE GOURMET
By Pierre Franey, October 27, 1982