Scrub and rinse half a peck of clams; put over the fire in a cup of cold water. Cover and steam until the shells are well opened. When the clams are cooked, drain off the broth, strain, season with pepper, reheat without boiling and serve at once. A spoonful of whipped cream is often served on the top of a cup of clam broth, but the broth needs be very hot or the cream will cool it too much. Serve the steamed clams, after removing the hard parts in a cream sauce. Or these may be chopped and added with the soft portions to the sauce. Use rich milk or cream in making the sauce. A scant cup of sauce will suffice for a cup of clams. Serve on toast. Garnish with toast points.