1) For the herb butter, put the borage, chives and parsley into a food processor with the butter and blend. Add a squeeze of lemon juice and a pinch of salt and pulse once more. 2) Wrap the butter in cling film and place into the fridge for at least an hour . 3) Clean the clam shells in cold running water. Discard any open clams that do not close when given a sharp tap. 4) Put the clams in a pan with 1cm/½in boiling water. Put the lid on the pan and let the clams steam for three minutes, until they have opened. 5) Take the clams out of the pan and throw away any that have not opened. Take the rest of the clams from their shells. 6) Fry the clams in a splash of vegetable oil until a light golden-brown colour, with a pinch of salt. 7) Serve the clams with the oil and juices from the pan, the slices of the borage butter and the pine nuts and borage flowers.