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Creamed Clam Bouillon

Wash and scrub thoroughly one dozen clams. Put in saucepan with one-half cup of cold water, and place over fire until the shells open. Strain juice through cheese cloth. Chop clams fine and place over fire with juice. Simmer gently for ten minutes; cool for five minutes. Whip until frothy the white of one egg; add crushed shells and stir into clams; boil up and strain. Measure and allow an equal quantity of milk. Heat the milk in double boiler, and for each cupful allow one level tablespoonful of butter and half tablespoonful of flour. Rub butter and flour to a paste, add to milk and stir until smooth and thick. Cover and cook for five minutes; add clam broth, heat and season to taste with cayenne. For each cupful of bouillon have ready one-quarter of a cupful of thick whipped cream. Take broth from fire, add cream, and serve at once.