Tongan Devilled Clams (Kuku Fakatapa)
The Quirky Foodster Team
Ingredients
- Fresh clams, cleaned — 1 kg (2 1/4 lb)
- Water — 120 ml (1/2 cup)
- Lemon juice — 3 tbsp (45 ml)
- Coconut cream — 2 tbsp
- Small chilli, finely chopped — 1
- Garlic clove, minced — 1
- Fresh coriander or parsley, chopped — 1 tbsp
- Salt — 1/4 tsp
Method
- Rinse the clams thoroughly under cold water, discarding any that are open and don't close when tapped.
- Place the clams and water in a large pot, cover, and steam over medium-high heat for 5–7 minutes, until the shells open; discard any that remain closed.
- While the clams steam, whisk together the lemon juice, coconut cream, chilli, garlic, coriander and salt in a small bowl.
- Arrange the steamed clams on a serving platter and spoon a little of the dressing over each one.
- Serve immediately, warm or at room temperature.
Introduction: Devilled clams are a favourite Tongan seafood appetizer, drawing on the country's rich shellfish harvest,
gently steamed open and finished with a punchy, spiced lemon and chilli dressing served right in the shell.
Cultural Background: Devilled clams are a favourite Tongan seafood appetizer, drawing on the country's rich shellfish harvest,
gently steamed open and finished with a punchy, spiced lemon and chilli dressing served right in the shell.
Tips: Discard any clams that don't open after steaming, as this means they weren't alive before cooking. Make the dressing while the clams steam so everything is ready to serve at once.
Variations: Add a splash of soy sauce to the dressing for extra depth. Use mussels instead of clams if more readily available. This dish is defined by shellfish; no authentic vegetarian version exists.
Storage: Best eaten immediately; not suited to storing once dressed.
Reheating: Not recommended; shellfish dishes like this are best served freshly made.
FAQs:
Q: How do I know if clams are fresh?
A: They should be tightly closed before cooking, or close when tapped; discard any that stay open.
Q: Can I use frozen clams?
A: Fresh clams give the best texture and flavour, but thawed frozen clams can work in a pinch.
Q: What's the dressing meant to taste like?
A: Bright, tangy and lightly spiced — a contrast to the natural sweetness of the clams.
- Fresh clams, cleaned — 1 kg (2 1/4 lb)
- Water — 120 ml (1/2 cup)
- Lemon juice — 3 tbsp (45 ml)
- Coconut cream — 2 tbsp
- Small chilli, finely chopped — 1
- Garlic clove, minced — 1
- Fresh coriander or parsley, chopped — 1 tbsp
- Salt — 1/4 tsp
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