18 clams (served at cocktails) 32 clams (as a starter)
Bordier Butter of your choice
Open the clams. Drain.
Gather all the clam meat into a single half shell.
Top with a generous shaving of your favorite Bordier Butter flavors on each shell.
Place them in a rectangular baking dish in rows of colors by threes, if possible: for example buckwheat, seaweed, Espelette chilli, which will give you three different original aromas.
Bake at 220°C/425°F for 7 minutes, then broil for 1 or 2 minutes until golden brown.
Be careful not to burn yourself! This dish is so delicious!
Serve with a dry, elegant white with mineral notes, such as a Valençay by the JF Roy cellars.