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Clam Soup (Wash four dozen clams open)

Wash four dozen clams, open them and let them lie on the halfshell until the water has run out. Chop them fine with celery, mace and pepper, and an onion if you like it. Put the liquor and all in a saucepan and thicken with two tablespoonfuls of butter rolled in flour. Simmer twenty minutes and then stir in the beaten yolks of five eggs. Serve in a tureen with slice of toasted bread