Steam the clams until wide open, drain off the liquor, set it aside, chop the clams fine and set in a vessel of boiling water upon the range, while you make the sauce by adding to two tablespoonfuls of white roux the heated liquor, and stirring it smooth over the fire. Season with salt and cayenne, or paprica. Have hot in another vessel for a cupful of the chopped clams half a cup of cream, or rich milk, in which has been put a pinch of soda, pour it upon a beaten egg, cook two minutes, stirring all the while. Put the chopped clams into a bowl, stir in the thickened liquor, lastly the hot cream and egg, mix quickly, and pour over buttered toast laid upon a hot platter.