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Soft Clams, Griswold

Open forty-eight good-sized very fresh soft clams. Remove all sandy parts, keeping nothing but the perfect bodies, plunge in a quart of boiling water two minutes, drain and place in a sautoire with quarter teaspoon finely chopped parsley, quarter teaspoon chopped chervil, half teaspoon salt, saltspoon cayenne pepper, two tablespoons port wine and two tablespoons good brandy. Carefully mix by shuffling pan. Cover pan and let steam five minutes. Transfer clams into a chafing dish or soup tureen, spread a Hollandaise sauce over, finely chop half a medium seeded green pepper, sprinkle it over the clams and serve without mixing.