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“Black River clams are sold in open air markets throughout Fiji. Kai means clams in Fijian. Any fresh clams make a wonderful substitutes. If you are using Black River clams, make sure to simmer for about 30 minutes, or until they are tender. From Sam Choy's Polynesian Kitchen.”

Ingredients Nutrition


  1. Clean clams and rinse.
  2. Place clams in a pot with the water.
  3. Simmer until clams open.
  4. Remove from heat.
  5. Strain the clam stock and set aside.
  6. In a separate pot, heat the butter, and add the diced onion and garlic.
  7. Cook until the onion is translucent.
  8. Stir in the flour, and cook for 1 minute.
  9. Do not brown.
  10. Slowly stir in the clam stock.
  11. Simmer for 10 minutes, add the coconut milk, and cook for 5 more minutes.
  12. Season with salt, pepper and lemon juice to taste.
  13. Divide soup among bowls.
  14. Just before serving, add clams, and garnish with the chopped green onion.

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