Chip Chip Trinidad
Dive into the vibrant flavors of the Caribbean with this irresistible Chip Chip Trinidad recipe! Featuring tender, briny chip chip clams bathed in creamy coconut milk and a medley of fresh aromatics like garlic, onion, and thyme, this dish is a true celebration of island cuisine. A touch of lime juice and optional Scotch bonnet pepper add a zesty kick, perfectly balanced with the sweetness of coconut milk. Quick to prepare in just 35 minutes, it’s an ideal seafood dish for weeknight dinners or special occasions. Serve it warm with crusty bread, rice, or traditional fried dumplings to soak up the flavorful sauce. Whether you're recreating an authentic taste of Trinidad or exploring Caribbean flavors for the first time, this recipe captures the essence of tropical comfort food. Perfect keywords: "Chip Chip recipe," "Trinidadian seafood," "Caribbean clams in coconut milk."
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Recipe Information
Ingredients
- 500 grams Chip chip (tiny clams), cleaned
- 2 tablespoons Lime juice
- 1 teaspoon Salt
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 large Tomato, diced
- 2 Scallion, chopped
- 1 teaspoon Fresh thyme leaves
- 1 Scotch bonnet pepper, finely chopped (optional)
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Clean the chip chip by soaking them in cold water for 15 minutes to remove sand. Rinse thoroughly and drain.
In a bowl, toss the cleaned chip chip with lime juice and 1/2 teaspoon of salt. Let it sit for 5 minutes, then rinse again.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the minced garlic, chopped onion, and thyme leaves to the pan. Sauté for 2-3 minutes until aromatic.
Stir in the diced tomatoes, scallions, and optional Scotch bonnet pepper. Cook for another 2 minutes until the tomatoes soften.
Add the chip chip to the pan and stir well to coat them in the aromatic mixture.
Pour in the coconut milk, add the remaining 1/2 teaspoon salt, and black pepper. Bring the mixture to a simmer.
Cover the pan and let the chip chip cook for 5-7 minutes, or until the clams open. Discard any that do not open.
Remove from heat and garnish with chopped parsley before serving.
Serve warm with crusty bread, rice, or fried dumplings on the side.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 28.3 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1937 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
