Chuck and the First Peoples' Kitchen

Steamed Clams

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  • Clams
  • Seaweed
  • Water


  • ½ lemon and its zest 
  • French shallots, finely chopped 
  • Chives, finely chopped  
  • Glasswort, finely chopped 
  • Salt and pepper 
  • Vinegar 


  1. In a heated pan, add the seaweed and clams.
  2. Deglaze with water, and steam until clams open.
  3. In a bowl, mix the glasswort, the French shallots, the chives, lemon juice and zest, salt, pepper and vinegar.
  4. Serve the clams with the mignonette.