Giant Clam Sashimi

Name: Giant Clam Sashimi
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 2 servings
Cuisine: I-Kiribati
Ingredients: 1 fresh giant clam adductor muscle, about 300g; 2 limes, juiced; 50ml fresh coconut cream; Sea salt; 1 small chili, thinly sliced

Te were ni mata (teh WEH-reh nee MAH-tah)

Raw Giant Clam Slices

⏱ Prep Time 15 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 156 kcal

Freshly harvested giant clam adductor muscle sliced thin and served raw with lime juice and coconut cream. The most prized raw seafood in I-Kiribati cuisine.

Nutrition & Info

Protein 26.0g

Carbs 4.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

sharp knife serving plate citrus juicer

Presentation Guide

Vessel: pandanus leaf or chilled plate

Garnishes: lime wedge, chili slices, coconut cream drizzle

Accompaniments: nothing needed

Ingredients

1 fresh giant clam adductor muscle, about 300g
2 limes, juiced
50ml fresh coconut cream
Sea salt
1 small chili, thinly sliced

Instructions

1
Extract the large white adductor muscle from a freshly harvested giant clam. Rinse briefly in clean seawater.
2
Using a very sharp knife, slice the firm muscle into thin pieces about four millimeters thick, cutting across the grain.
3
Arrange the slices in a single layer on a chilled plate or clean pandanus leaf.
4
Squeeze fresh lime juice over the sliced clam and let it sit for just two minutes to lightly cure the surface.
5
Drizzle with coconut cream and scatter a few thin slices of fresh chili over the top.
6
Serve immediately while still cool and fresh. The texture should be firm, clean, and slightly sweet.

💡

Did You Know?

Giant clams in Kiribati lagoons can live for over a hundred years and grow to weigh more than two hundred kilograms.

Chef's Notes

Equipment Tips

sharp knife
serving plate
citrus juicer

Garnishing

lime wedge, chili slices, coconut cream drizzle

Accompaniments

nothing needed

The Story Behind Giant Clam Sashimi

Giant clam sashimi is the pinnacle of I-Kiribati raw seafood tradition, reserved for the most important occasions and most honored guests. The giant clams that inhabit Kiribati lagoons are among the largest bivalves on Earth, and their massive adductor muscles yield firm, sweet meat that is exceptional eaten raw. Sustainable harvesting of giant clams is now carefully managed, as these slow-growing animals are vulnerable to overfishing. Serving giant clam sashimi is a profound gesture of hospitality in I-Kiribati culture.

🕐 Traditionally enjoyed special occasions and honored guests 📜 Origins: Ancient Pacific Islander

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