Wash the clams under running water to remove all of the grit. Keep rinsing until the warm runs clear.
Peel and finely dice the shallots and the garlic. Pick the thyme leaves from the stalks. Pick and finely slice the mint leaves, setting the smaller leaves aside to use as a garnish. Peel the lemon and remove the segments.
Melt the butter in a pan and add the shallots, garlic and thyme. Sweat the shallots until soft and then add the clams and the white wine. Cover the pan with a lid and cook until the clams begin to open. Add the peas and the samphire to the pan and cook for 2 to 3 minutes. Remove from the heat and then stir the chopped mint through the mixture. Season to taste.
Serve the clams in a bowl and garnish with the lemon segments and picked mint leaves.
«This recipe also works well using mussels instead of clams. Or try using razor clams.»