Entree: French Polynesia – Northern Culinary Region – Pahua Taioro (Fresh clams marinated in soured coconut milk (traditional Polynesian shellfish in taioro)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 2 lb (900 g) fresh pahua (clams), scrubbed and debearded
- 1 1/2 cup (360 ml) full-fat coconut milk
- 3 tbsp (45 ml) fresh lime juice (about 2 limes)
- 1 small shallot, very thinly sliced (about 1.2 oz / 35 g)
- 1 tsp (5 g) fresh ginger, finely grated
- 1 small fresh bird’s-eye chili or jalapeño, seeded and finely chopped (about 0.3 oz / 8 g)
- 2 tbsp (30 ml) reserved clam cooking liquid (see step 2)
- 1/2 tsp (3 g) sea salt, adjust to taste
- 2 tbsp (8 g) chopped fresh cilantro or culantro
- 1 scallion, thinly sliced (about 0.5 oz / 15 g)
- Lime wedges for serving
- Steamed breadfruit or cooked taro, optional, for serving

Instructions

1. Rinse and scrub the clams under cold running water to remove sand. Place clams in a large pot with 2 tbsp (30 ml) water, cover, and steam over medium-high heat just until shells open, about 4–6 minutes. Discard any clams that do not open. Reserve 2 tbsp (30 ml) of the cooking liquid and let clams cool slightly.
2. Remove clams from shells (or leave half in shell for presentation), place meat in a bowl, and strain the reserved cooking liquid to remove grit; keep 2 tbsp (30 ml) for the marinade.
3. Make the taioro dressing by combining the coconut milk with the lime juice in a bowl; let sit 5–10 minutes until the coconut milk slightly thickens and becomes tangy. Stir in the reserved clam liquid, grated ginger, sliced shallot, chopped chili, and salt. Taste and adjust lime or salt to achieve a bright, slightly tart profile.
4. Add the cooled clams to the taioro dressing and toss gently to coat. Stir in the chopped cilantro and sliced scallion.
5. Cover and chill for at least 20–30 minutes to allow flavors to meld. Serve chilled or at cool room temperature with lime wedges and steamed breadfruit or taro if desired.