1. Pour the balsamic vinegar into a saucepan.

2. Add sugar and prunes. Let it boil until the liquid reduces by three quarters, about 15-20 minutes. Let it cool to room temperature.

3. Clean the shells. Rinse them and brush them.

4. Meanwhile, put the clams and broth in a saucepan. Bring to a boil, 5 minutes, covered.
5 minutes, and covered. Drain them on paper towels and place them open on a serving plate, on a bed of coarse salt to keep them in place.

5. Pour a little balsamic reduction into each clam.

6. Decorate with lobster eggs and chives. Serve.