Coconut clam soup adds another shellfish-centered dish that feels natural for a coastal Pacific archive. It helps broaden the soup cluster beyond fish and crab while still keeping the ingredients believable for island cooking.
If you enjoy this style of Pacific cooking, you may also want to try coconut crab broth, shellfish soup.
Ingredients
- 2 cups clam meat
- 1 cup coconut milk
- 3 cups fish or seafood stock
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 tablespoon lime juice
- Salt to taste
Instructions
- Cook the onion and garlic until softened.
- Add the stock and bring to a gentle simmer.
- Stir in the clam meat and cook briefly.
- Add the coconut milk and lime juice.
- Season lightly and serve hot.
Helpful Tips
- Do not boil the soup hard after adding coconut milk.
- Clams only need a short cooking time.
- Serve with breadfruit, taro, or rice.
FAQ
Can canned clams be used?
Yes, canned clams are a practical option for this soup.
Is this soup thick?
It is usually light and brothy with a creamy coconut finish.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 169 kcal |
| Fat | 15.8 g |
| Saturated Fat | 8.6 g |
| Carbohydrates | 41.9 g |
| Protein | 66.5 g |
| Sodium | 10145.9 mg |
| Cholesterol | 187.7 mg |
Leave a Reply