Clams, Samphire, Cider

8 Ingredients

With the Margaret River Gourmet Festival around the corner, featured chef Matt Stone shares a delicious recipe for you to try at home!


  • 1kg clams
  • 300mls dry cider
  • 200gr Samphire
  • 1 stick celery
  • 1 lemon
  • 6 shallots
  • ¼ cup sugar and ¼ cup salt for curing
  • 20gr butter


  1. Finely slice the whole lemon, celery and shallots. Mix in a bowl with the sugar and salt.
  2. Leave to cure for 45 minutes and then rinse under cold water.
  3. Trim and wash samphire. Place a heavy based pot on a high heat. Once extremely hot add the clams. 4. Stir and cook for 2 minutes. Add the samphire and cider, reduce by half.
  4. Next add the vegetable mix and butter. Stir and take off the heat.
  5. Serve in a large bowl.

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