Stir-fried baby clams with saltbush and samphire

Australia has many edible coastal plants which impart dishes with texture and salty deliciousness. Most are succulents with leaves that are crunchy and don’t take much cooking beyond a quick blanch. I have used saltbush and samphire because that’s what we found on the shores of Moulting Lagoon. Check with your local indigenous community for a bit local knowledge.