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Steamed Clams with Smoked Ham and Swiss Chard

An easy and delicious main dish or appetizer, succulent clams are quickly steamed with shredded chard in a spicy, garlicky broth studded with smoked ham. Be sure to serve them with a hunk of crusty bread to soak up the juices!


2 as a main dish, 4 as an appetizer
  • 3/4 ounce Fumet de Poisson Gold® (or Fond de Poulet Gold®)
  • 3 cups hot water
  • 1/2 cup diced smoked ham
  • 2 garlic cloves, minced
  • 1 generous pinch red chili flakes, or to taste
  • 1 large bunch Swiss chard, tough stems removed, leaves thinly sliced
  • 2 1/4 pounds small, hard-shelled clams, scrubbed well
  • Olive oil
  • Lemon wedges
  • 2 tablespoons chopped fresh parsley


  1. Combine the Fumet de Poisson Gold® and the water in a large stockpot over medium-high heat, stirring until the concentrate dissovles.  Add the ham, garlic, red chili flakes, and bring to a boil.  Add the chard, reduce the heat to low, cover, and cook until the chard is wilted, about 2 minutes.
  2. Add the clams, return the heat to medium-high, cover the pot, and cook until the clams have opened, 4-5 minutes.  Discard any clams that don't open.
  3. Divide the clams and chard among large, shallow bowls and ladle the cooking liquid over them.  Drizzle with olive oil, add a squeeze of lemon juice, and sprinkle with parsley.

Additional Tips

Wine Pairing: California Sauvignon Blanc or Pinot Grigio

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Classic French Stocks and Sauces