• 8 carpet shell clams or similar
• 50 ml (1¾ fl oz) clam juices
• 2 native limes, flesh spooned out
• 60 ml (2 fl oz) linseed (flaxseed) oil

Open the clams in the same fashion as you’d open oysters, over a bowl to catch any juices. Gently remove the meat from the shells and cut into small pieces. Add the native lime, oil and 50 ml (1¾ fl oz) collected clam juices and then spoon back into a clean shell. Refrigerate until ready to serve.