Steamed Clams

Name: Steamed Clams
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: I-Kiribati
Ingredients: 1kg fresh lagoon clams; 500ml coconut water; 1 lime, juiced; Salt to taste

Te koikoi (teh KOY-koy)

Steamed Lagoon Clams

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 166 kcal

Fresh clams harvested from shallow lagoon waters and steamed open in coconut water. A simple, mineral-rich delicacy gathered by women and children at low tide.

Nutrition & Info

Protein 22.0g

Carbs 6.0g

Fat 6.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

pot with lid bowl for soaking strainer

Presentation Guide

Vessel: shallow bowl in cooking broth

Garnishes: lime wedge

Accompaniments: coconut rice, boiled breadfruit

Ingredients

1kg fresh lagoon clams
500ml coconut water
1 lime, juiced
Salt to taste

Instructions

1
Soak clams in clean seawater or salted fresh water for thirty minutes to purge any sand from the shells.
2
Scrub the shells clean with a brush, discarding any that are already open and do not close when tapped.
3
Pour coconut water into a pot and bring to a boil over high heat.
4
Add the cleaned clams to the boiling coconut water, cover tightly, and steam for five to seven minutes.
5
Remove clams as they open, discarding any that remain shut after eight minutes of cooking.
6
Serve in the cooking broth with a squeeze of lime juice, eating the clams directly from the shell.

💡

Did You Know?

Clam gathering on Kiribati lagoons is traditionally women work, and mothers teach daughters the best gathering spots from a very young age.

Chef's Notes

Equipment Tips

pot with lid
bowl for soaking
strainer

Garnishing

lime wedge

Accompaniments

coconut rice, boiled breadfruit

The Story Behind Steamed Clams

Lagoon clams have provided protein to I-Kiribati communities since the first settlers arrived on these atolls. The shallow, warm lagoons that characterize Kiribati atolls are ideal habitats for several species of edible clam. Gathering clams at low tide is a communal activity, traditionally the domain of women and children who wade through the warm shallows feeling for shells with their feet. This simple steaming method preserves the clean, briny sweetness of the clams enhanced only by coconut water.

🕐 Traditionally enjoyed midday snack or appetizer 📜 Origins: Ancient Pacific Islander

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