Clam Broth 12 Cherrystone clams 3 shallots 2 cups water 1 tablesppon olive oil 2 tablespoons fresh chopped parsley 1 cup heavy whipped cream Place scrubbed clams in a deep sauce pot, sprinkle with olive oil, add water, parsley and minced shallots. Steam the clams open over a medium flame (10-15 minutes), while whipping the cream. Then strain the clam broth into 4 cups, add three shelled clams to each serving, top with a generous tablespoon of the whipped cream, dusted with paprika.