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.


  • 20 small fresh kaikoso

  • juice of 2–3 lemons

  • 1 onion, very finely diced

  • 2 medium-sized tomatoes, finely chopped

  • salt

  • ¾ cup very finely chopped spring onions

  • very finely minced chillies


  • 1.

    Thoroughly scrub the kaikoso shells and rinse well in cold water to remove any excess shell tissue or sand.

  • 2.

    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.

  • 3.

    Wash the kaikoso flesh and chop. Place in a bowl.

  • 4.

    Add the lemon juice, onion, tomatoes, salt, some of the spring onion and a little of the chilli.

  • 5.

    Spoon the mixture back into the washed clam shells and sprinkle with more spring onions and chilli.

  • 6.

    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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Posted by abondigirlReport
This sounds amazing. Fresh crustaceans served with a minimum of fuss - just delightful! I wish we had kaikoso or any small clam here to try this dish. When I was 16 and very so hopeful - I dug for pippis at our local beach to try 'clam soup'. My soup was definitely tasting of the sea, and sand, lots of sand. Now I know to leave these dishes to the regions they belong to ... bula Fiji! I would love to try Kokoda Kaikoso - Raw Reef Clams with Tomato and Chili - by Robert Oliver.