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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Black River clams are sold in open air markets throughout Fiji. Kai means clams in Fijian. Any fresh clams make a wonderful substitutes. If you are using Black River clams, make sure to simmer for about 30 minutes, or until they are tender. From Sam Choy's Polynesian Kitchen. Ingredients:
2 lbs river kai clams or 2 lbs fresh clams |
6 cups water |
4 tablespoons butter |
1 medium onion, finely diced |
1 garlic clove, minced |
1/4 cup flour |
1 cup coconut milk |
salt and pepper |
lemon juice |
green onion, chopped for garnish |
Directions:
1. Clean clams and rinse.
2. Place clams in a pot with the water.
3. Simmer until clams open.
4. Remove from heat.
5. Strain the clam stock and set aside.
6. In a separate pot, heat the butter, and add the diced onion and garlic.
7. Cook until the onion is translucent.
8. Stir in the flour, and cook for 1 minute.
9. Do not brown.
10. Slowly stir in the clam stock.
11. Simmer for 10 minutes, add the coconut milk, and cook for 5 more minutes.
12. Season with salt, pepper and lemon juice to taste.
13. Divide soup among bowls.
14. Just before serving, add clams, and garnish with the chopped green onion.
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