Kai Soup

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Total Time
10 mins
50 mins

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.

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  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.