Mike Price of The Clam in New York cooks clams with white wine, garlic and thyme until they just begin to open up from their shell. He gives them a fine chop and combining them with sour cream, lemon juice, Worcestershire sauce and cayenne.
Salicornia is a gnarly little sprout that grows in salt marshes. Lots if it near me in Eastern Long Island. It's been served to me in in fancy-schmancy French restaurants, but I never really knew what to do with it...until now!