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Soft Clams, Bourguignonne

Open thirty-six medium soft clams, remove all sandy parts, keeping nothing but perfect bodies, and keep on half shells until required. Place in a mortar three peeled shallots, half a bean garlic, two branches parsley and one branch chervil and pound to a fine pulp; add one ounce hard butter and thoroughly pound until well amalgamated, then press through a sieve into a bowl; add four tablespoons bread crumbs; mix well with spoon and evenly spread this butter over the clams; arrange on a tine, set in oven to bake five minutes. Remove, arrange on a dish; pour the butter from pan over clams, decorate with six quarters lemon and a little parsley greens and serve.