Blanch herbs in boiling water for 20 seconds and refresh in ice water.
Blend drained herbs with butter, lemon juice, and salt in a processor.
Roll butter in cling film and chill in the fridge for at least one hour.
Boil vinegar, sugar, salt, shallots, and spices together then set aside to cool.
Preheat the oven to 220°C.
Clean clam shells in cold water and discard any that do not close when tapped.
Steam clams in 1cm of boiling water for three minutes in a covered pan.
Discard unopened clams and remove meat from opened shells, keeping shells for serving.
Fry clams in vegetable oil until golden-brown on one side and flash fry the other.
Trim the ends and brown stomach from the clams and season with salt.
Place a slice of herb butter and a clam back into each cleaned shell.
Heat shells in the oven for 30 seconds until the butter melts.
Serve topped with pickled shallots, toasted pine nuts, and borage flowers.