Pahua taioro gives the Tahitian and French Polynesian side of the archive a shellfish dish that is a little more specific than the broader coconut clam soups. It helps the seafood cluster feel more regionally varied and rooted in named island preparations.
If you enjoy this style of Pacific cooking, you may also want to try coconut clam soup, poisson cru.
Ingredients
- 2 cups clam meat
- 1/2 cup coconut cream
- 2 tablespoons lime juice
- 2 tablespoons onion, finely chopped
- Salt to taste
Instructions
- Place the clam meat in a bowl.
- Add coconut cream, lime juice, and onion.
- Season lightly and mix gently.
- Let it chill briefly so the flavors blend.
- Serve cool.
Helpful Tips
- Use tender clam meat for the best texture.
- Keep the seasoning light so the shellfish flavor stays clear.
FAQ
Is this a cooked dish?
It can vary, but this version uses prepared clam meat and focuses on the coconut-citrus finish.
Can canned clams be used?
Yes, canned clams work if fresh clam meat is not available.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 0 kcal |
| Fat | 10.5 g |
| Saturated Fat | 4.2 g |
| Carbohydrates | 22.6 g |
| Protein | 31.6 g |
| Sodium | 9747.6 mg |
| Cholesterol | 90.5 mg |
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