Ingredients
Clam
- 1farmed giant clam, very fresh
- or 400 g prepared clam meat
- coarse salt, for cleaning
- iced water
To dress
- 4 tablespoonssoy sauce
- juice of 3 limes
- 2chillies, finely chopped
- 3garlic cloves, finely chopped
- 1small onion, very finely sliced
- a little grated ginger, optional
To serve
- shredded cucumber
- coriander leaves
- plenty of ice
- cold beer
Directions
- Keep everything cold from start to finish. Anyone unsure should not eat it raw. Cut the adductor muscle from each shell. Work the knife flat against the shell.
- Take great care with the knife here. Cut out the dark digestive organs. Discard all of them entirely now. Rub everything with coarse salt. Rinse it in several changes of cold water. Keep rinsing until the water runs clear.
- Drop the cleaned meat into iced water. Give it a good ten full minutes. Use the sharpest knife you have. Slice the muscle across into thin rounds.
- Cut the mantle into thin strips. Slice cleanly in one single stroke. Keep the slices on ice as you work.
- Mix the soy sauce and lime juice. Add the chopped chilli and garlic. Add the very finely sliced onion. Add the ginger if you want it.
- Taste it and adjust the lime juice. It should be sharp, salty and hot. Put the sliced clam in a cold bowl. Pour the dressing over all of it. Toss it through it very gently.
- Serve it within a few minutes. Serving it is done properly cold. Add shredded cucumber alongside. Scatter coriander leaves over it. Cold beer is what goes with it.
Technique
- Giant clams are listed on CITES Appendix Two with international trade in wild clams regulated and several species threatened after overharvesting; Palau’s farming programme in Koror, begun in the nineteen seventies, supplies food and restocks reefs at once, and only farmed clam should be eaten.
- This is raw shellfish and lime juice does not make it safe: acid changes the texture, not the bacteria, and raw shellfish can carry Vibrio, most dangerous to people with liver disease or weakened immunity, with pregnant people, young children and older adults advised to avoid it.
- Giant clam is remarkably crunchy raw and squeaks against the teeth, nothing like a soft raw oyster, and cooking destroys that texture completely.
Substitutions
- Prepared farmed clam meat is sold ready cleaned in some markets.
- The adductor muscle alone can be used if the mantle is not wanted.
Variations
- Some cooks dress it with coconut cream as well as lime.
- A version with more chilli is served as a drinking snack.
- Similar raw clam dishes are eaten across the western Pacific.
History
Palau pioneered giant clam farming at its mariculture centre in Koror from the 1970s, restocking reefs and supplying restaurants.
Frequently asked questions
What is Giant Clam Sashimi?
Giant Clam Sashimi is a main from Palau: crunchy translucent clam meat sliced raw with soy, lime and chili. Palau pioneered giant clam farming at its mariculture centre in Koror from the 1970s, restocking reefs and supplying restaurants.
How long does Giant Clam Sashimi take to make?
Giant Clam Sashimi takes 30 minutes of preparation and none of cooking. The recipe makes serves 4. It is rated medium to make.
What can I substitute in Giant Clam Sashimi?
Yes, within limits. Prepared farmed clam meat is sold ready cleaned in some markets. The adductor muscle alone can be used if the mantle is not wanted.
