A briny, comforting soup of freshly harvested giant clams simmered in coconut milk with garlic and lime, eaten straight from coconut shell bowls.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: green onions, lime wedge
Accompaniments: steamed rice
Instructions
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1
Clean clam meat thoroughly and cut into bite-sized pieces.
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2
Bring water to a boil in a large pot, add onion and garlic, simmer 5 minutes.
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3
Add coconut milk and return to a gentle simmer.
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4
Add clam pieces and cook for 8-10 minutes until tender (do not overcook).
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5
Season with lime juice, salt, and pepper.
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6
Ladle into bowls and garnish with sliced green onions.
Did You Know?
Giant clams in the Marshall Islands can live over 100 years and grow to weigh more than 200 kilograms.
Chef's Notes
Equipment Tips
- large pot
- knife
- ladle
Garnishing
green onions, lime wedge
Accompaniments
steamed rice
The Story Behind Joklap Joot
Clam harvesting has sustained Marshallese communities since the first settlers arrived. Giant clams from the lagoons provided both food and tools — their shells were fashioned into adzes, scrapers, and ceremonial objects. This soup represents the simplest and most traditional way to enjoy this lagoon bounty.
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