In brief
- Clam blaff: clams poached for a few minutes in a Caribbean court-bouillon with lime
- Origin: Martinique and Guadeloupe, also prepared in French Guiana
- Essential ingredients: clams, lime, garlic, spring onions, parsley, thyme, vegetarian chilli
- A quick dish, served as a starter or a light meal for family gatherings
Origins and cultural history of clam blaff
Blaff belongs to the Creole cuisine of the French Caribbean and French Guiana. In Creole, “blaff” means a broth: the idea is to poach a fish or shellfish for a few minutes in a marinade and then a court-bouillon flavoured with lime, garlic and fresh herbs, with no added fat beyond a drizzle of oil to finish. Unlike Martinique-style court-bouillon, cooked in a tomato base, blaff stays clear and highlights the acidity of the lime and the fragrance of the herbs.
Made with clams rather than whole fish, the principle stays the same: the shellfish are first purged to release their sand, then briefly poached in this aromatic broth until their shells open.
What are the essential ingredients of clam blaff
The recipe relies on a small number of ingredients, all easy to find in a Caribbean grocery store.
- fresh clams
- lime
- garlic
- spring onions (oignons-pays)
- parsley and thyme
- vegetarian chilli
What to know about clam blaff
Clam blaff applies the principle of the Antillean blaff to shellfish: the clams are first soaked so they release their sand, then poached briefly in a court-bouillon with lime, garlic, spring onions, parsley and thyme, until their shells open. It is a quick dish, served as a starter or a main course at family meals. It is made in Martinique and Guadeloupe, and also in French Guiana.
Frequently asked questions about clam blaff
How do you clean clams before cooking them?
Soak them for an hour in a large amount of cold salted water so they release their sand, changing the water once if it stays cloudy, then rinse them under clear water just before cooking.
Why do some clams stay closed after cooking?
A clam that does not open during cooking has not cooked properly: as a precaution, it should be discarded and not eaten, even by forcing the shell open.
Where to find the ingredients for clam blaff in France?
NKOSI sells the dry ingredients for this recipe (chilli, Caribbean condiments) and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
