Slice mushrooms, onion and celery, mix, salt, pepper and sautee in a half of butter.

Bring wine to boil, add clams and cook until the shells open.

Take out the clams, place them on a platter, scatter over sautéed mushrooms and vegetables, season with parsley greens and put in warm place.

To prepare the sauce, filter the clam broth, bring it to boil, add flour, dissolved with the remaining butter, and cook through for some minutes. Then add cream and salt.

Pour prepared clams with hot sauce. Serve rye bread apart.