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Seafood and natives are always a winning combination.

In this instance we’re pairing clams (always a favourite) with a creamy, Lemon Myrtle infused white wine sauce. Lemon Myrtle makes a great substitute when a recipe calls for bay leaf with the native equivalent also imparting a gorgeous lemon flavour and scent – just use sparingly (at about ½ the amount) as fresh Lemon Myrtle has a much stronger flavour and essence that can be overpowering.


  • 1 cup of Lemon Myrtle leaves

  • 2 tbsp salt

  • 1.5kg clams. Pre-soak these in cold water and leave overnight. Soaking will purge the clams of any sand and grit which they have been holding onto. Once purged drain and rinse.

  • 50g butter

  • 1 tsp olive oil

  • 2 shallots, finely chopped

  • 3 Australian garlic cloves, minced

  • 500ml (2 cups) pouring cream

  • 250ml (1 cup) dry white wine

  • ½ bunch curly parsley, finely chopped

  • ¼ bunch chives, finely sliced

  • squeeze of lemon juice

  • crusty bread


  1. You will need a steamer or double saucepan boiler. Half fill the bottom with water and bring to the boil. Once boiling add your Lemon Myrtle leaves and continue to boil over a high heat. Place your clams into the top saucepan (or steamer basket) and cover until they begin to open. When ready remove from the heat and set aside to cool.

  2. Gently heat the butter and olive oil in a large frying pan over a low to medium heat. Once the butter has melted add the shallots and gently cook for 2 minutes. Add the garlic, and continue to cook until fragrant (about 2 minutes). Slowly add the pouring cream and turn up the heat to a medium. Once the cream starts to boil, reduce the heat. Pour in the wine and allow to simmer for 5 minutes, allowing the alcohol to cook out of the sauce. Remove from heat and immediately stir through the finely chopped parsley, chives and a squeeze of lemon juice.

  3. Plate up your clams and pour over the sauce. Serve with your favourite crusty bread, roughly torn.

Recipe inspired by:

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