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Kaikoso are small, sweet clams beloved in Fiji, found in most markets. They look a lot like New Zealand cockles or Manila clams, and have the same briny tang.
Thoroughly scrub the kaikoso shells and rinse well in cold water to remove any excess shell tissue or sand.
Using a sharp knife or an oyster knife, split the shells and remove the flesh, straining the juices into a small bowl. Remove the protruding gills or filters from the flesh and discard. Keep the shells.
Wash the kaikoso flesh and chop. Place in a bowl.
Add the lemon juice, onion, tomatoes, salt, some of the spring onion and a little of the chilli.
Spoon the mixture back into the washed clam shells and sprinkle with more spring onions and chilli.
Serve on ice with cold beer. In Fiji, Kokoda Kaikoso would be served with cooked cassava or taro.
This recipe is brought to you by the South Pacific Food & Wine Festival.
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