Steamed Clams with Wilted Mustard Greens, Chilli and Lemon

Frank Bordoni prepares a deliciously steamy one-pot dish of garlicky clams with chilli-spiked greens
By Frank Bordoni
Steamed Clams with Wilted Mustard Greens, Chilli and Lemon
  • Rating:
  • Effort: medium


  • 900 g clams
  • 250 ml dry white wine
  • 1 bay leaf
  • 4 cloves garlic, crushed
  • 1/4 tsp freshly ground black pepper
  • 1 bunches mustard greens
  • 1 medium red chilli, chopped
  • 1 lemon, juice only
  • 1 small bunch flat leaf parsley, chopped
  • 2 tbsp olive oil
  • ciabatta bread, to serve


1. Wash the clams and place in the bottom of a large stainless steel steamer.

2. Add the wine, bay leaf, onion, garlic and black pepper.

3. Roughly chop the mustard greens and place in a slotted steamer basket. Scatter over the sliced red chillies and season with salt and black pepper.

4. Lay the basket over the clams, cover the pot and cook over a medium heat for 10 minutes until the clams have opened and the greens are tender.

5. Lift out the basket of greens and drizzle over the lemon juice. Place a few greens in the bottom of 4 individual bowls and spoon over a generous amount of clams and any cooking liquor.

6. Scatter with chopped parsley, add a splash of olive oil and pass around chunks of crusty ciabatta bread.

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