Bring a large saucepan of salted water to the boil, then add 6-8 lemon myrtle leaves. Set a large steamer on top of the simmering water. Fill the steamer over the double boiler with the clams and a few extra lemon myrtle leaves. Steam until the shells open.Melt the butter over medium heat in a second large saucepan. Drizzle with the olive oil, then add the eschallots and cook for 2 minutes, or until translucent. Add a few lemon myrtle leaves from the steamer along with the garlic. Cook for 2 minutes, or until fragrant. Add half the wine, then bring to the boil. Add half the cream, followed by the remaining wine and cream. Reduce to a slow simmer. Stir through the herbs and cook for 2 further minutes.Squeeze over the lemon juice, then stir through the lemon aspen syrup. Add the steamed clams to the sauce and stir to combine. Transfer the white wine clams to a large serving plate and pour over the sauce.Sprinkle the clams with extra herbs. Serve with crusty bread and mixed salad leaves on the side.NoteIf sea parsley is not available, you can substitute it with flat-leaf parsley. Lemon Aspen is an indigenous Australian fruit with a citrus flavour, underpinned by notes of eucalypt and menthol. The syrup is available from specialist grocers or online. Mark Olive also uses it in his recipe for .Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at