Monday, October 28, 2013

Toheroa Clam Soup (From New Zealand)

Toheroa ("long-Tongue" in the Maori language) clams are indigenous to Aotearoa [the original Maori name for New Zealand].  They are a type of syphon clam, related to the American east coast soft shell clam the huge geoduck of the American Pacific Northwest.  They have been eaten steamed or roast by the Maori for centuries.  Here they go into the most famous dish to come out of New Zealand, so popular, it is canned in great quantity.  This comes from old cookbook simply titled The Polynesian Cookbook by Victor Bennett.  If you can't get the Toheroa (they are canned) and can't get the above mentioned clams either, two cans of minced clams will suffice.  So with that in mind, Happy Labour Day New Zealand!

Toheroa Clam Soup

1 tbsp. butter
1 tbsp. flour
2 cups milk
Salt and fresh black pepper to taste
1 can whole Toheroa clams, minced
1 cup heavy cream
1 tsp. finely chopped parsley

1.  In a large saucepan, blend butter and flour together until smooth.  Slowly pour in the milk, whisking until smooth and thickened.  Season with salt and pepper.  Add the clams and cook for 15 to 20 minutes over low not boil.  Serve in heated soup bowls, garnished with the parsley.

1 comment:

  1. Unfortunately, toheroa have been in steep decline for decades, due to overfishing of snapper, the main predators of paddle crabs, which are predators of toheroa. The commercial canning operations closed back in the 1950s, and even recreational harvesting has been all but totally banned.

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