Summer shellfish feasts: clam recipes

By Lauraine Jacobs In Recipes

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10th January, 2013
We’re good at keeping food secrets in New Zealand. As a nation of foragers who have grown up harvesting pipi and tuatua along the sandy coastlines during our holidays and beach excursions, we’re often reluctant to reveal the source of our summer shellfish feasts. Recently, however, the menus of chefs in the know have exposed a little-known range of native surf clams. Half a dozen species – the small sweet diamond clam, a roundish moon clam, the large meaty surf clam, the emperor’s scroll clam, a venus clam and the more familiar tuatua – are harvested from the ocean floor in the ...

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