Recipe Vol. 26 No. 02

Ka’ana Kitchen Coconut Clams


Coconut Clams with Ulu, Kaffir Lime & Tomato Butter

Recipe: Chef Chance Savell, Executive Chef, Ka’ana Kitchen, Andaz Maui, Wailea


32 ounces Manilla Clams (about 32 clams)

8 ounces coconut broth (preparation below)

6 ounces kombu seaweed stock (preparation below)

8 ounces Hana ulu (breadfruit). Or red bliss potatoes.

10 cherry tomatoes cut in half

4 kaffir lime leaves

minced garlic- fried in oil until golden brown and delicious

grilled bread


Add all ingredients to a large pan, cover with a lid and wait for clams to open. Once they are opened remove from pot and place in serving bowl and top with crispy garlic and grilled bread

Coconut Broth


8 ounces coconut milk

2 pieces lemongrass, crushed, leave whole

10 Kaffir Lime Leaves

4 ounces ginger, sliced in large pieces

1 onion, peeled and quartered

10 cloves garlic, crushed

2 ounces sake


Sauté all ingredients minus the coconut milk, then deglaze the pan with sake and then add coconut milk liquid simmer lightly until it starts to thicken slightly then let steep for 30 minutes then strain out all ingredients leaving just the broth

Kombu Stock


8 ounces kombu seaweed

4 ounces sake

4 cups water

1 onion, peeled and quartered

2 carrots, peeled and cut into large pieces

4 stalks celery, cut into large pieces


Add all ingredients to small stock pot and simmer gently for 1 hour then strain.

Sundried Tomato Butter


2 ounces sundried tomato

4 ounces unsalted butter

1 ounce chopped parsley, finely chopped

1 ounce chives, finely sliced or chopped

lemon zest, one lemon


Bring butter to room temp and mix all ingredients together in mixing bowl.

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An engaging speaker and writer, Melanie Young hosts the weekly national radio shows, The Connected Table Live, featuring conversations with global thought leaders in wine, food, spirits and hospitality (a Feedspot Top 10 Food & Drink Podcasts for 2021), and Fearless Fabulous You, a lifestyle show for and about women (both on iHeart and more than 30 other podcast platforms). Young has contributed articles on wine, spirits, food, and culinary travel to Wine Enthusiast, Seven Fifty Daily, Wine4Food and Jewish Week. She is a member of Les Dames d’Escoffier International, Wine Media Guild, and Women of the Vine & Spirits. Young’s former marketing and events agency, M Young Communications, worked with global wine, food organizations, publishing companies and nonprofits. She had an integral role in the creation, launch and management of The James Beard Foundation Awards, New York Restaurant Week, and Windows of Hope Family Relief Fund (2001) which raised funds to provide for the families of restaurant workers killed in the September 11th terrorist attacks. Instagram @theconnectedtable

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