← All Recipes
Tuatua

Tua Tua Clams

In Asian Coconut Broth
25 min Easy Serves 4

Ingredients

  • 1 kg Cloudy Bay Clams Frozen Tua Tua Clams
  • 1 tbsp vegetable or coconut oil
  • 3 cloves garlic, finely sliced
  • 1 tbsp fresh ginger, julienned
  • 1 stalk lemongrass, bruised and cut into 5 cm pieces
  • 1 small red chilli, thinly sliced (optional)
  • 400 ml coconut milk
  • 150 ml chicken or seafood stock
  • 2 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • Zest of ½ lime
  • 2 kaffir lime leaves (optional)
  • 2 spring onions, finely sliced
  • Fresh coriander leaves, to garnish
  • Lime wedges, to serve

Method

  1. Thaw the bag of Frozen Tua Tua Shell Clams in the refrigerator for 24 hours prior so that they may open easily.
  2. Heat the oil in a large wok or deep frying pan over medium heat.
  3. Add the garlic, ginger, lemongrass and chilli. Cook for 1–2 minutes until fragrant.
  4. Stir in the coconut milk, stock, fish sauce, brown sugar and kaffir lime leaves. Bring to a gentle simmer for 3–4 minutes to allow the flavours to infuse.
  5. Add the Cloudy Bay Clams Tua Tua Clams, cover with a lid and steam for 30-40 seconds, shaking the pan occasionally, until all the clams have opened.
  6. Remove from the pan and stir through the lime juice and lime zest.
  7. Discard the lemongrass and kaffir lime leaves, then garnish with spring onions and fresh coriander.
The Tuatua Clam
The Clam

The Tuatua Clam

Full-flavoured New Zealand tuatua with a distinctive elongated shell, built for wok heat, broths and big aromatics. Available live and frozen, kitchen-ready.

Meet the Tuatua
From our waters to your kitchen

Cook With Our Clams

Loose-live, MAP-live, blanched and IQF formats, delivered kitchen-ready with weekly availability updates.

Enquire Now