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Clam Broth, Chantilly

Place fifteen freshly opened clams with their own liquor in a saucepan with one quart water, two branches soup celery and two saltspoons cayenne pepper. Set on fire and as soon as it comes to a boil skim froth from surface, boil five minutes, remove, strain through a damp double cheesecloth into six cups, but fill the cups only to three-quarters their height. Beat one and a half gills thick cream to a stiff froth, evenly spread it over the six cups of clam broth and serve, either hot or cold.