Place the clams in a large kettle and sprinkle with olive oil. Add the water, shallots and parsley; cover. Steam for ten to fifteen minutes, until the clams open. Discard the shells and reserve the clams for another use.
Strain the broth through a flannel-lined sieve or through several layers of cheesecloth.
Serve the broth piping hot in bouillon cups. Spoon whipped cream over each serving and sprinkle with chopped parsley.