Serves 4  


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.