When we have a decent-sized haul of shellfish we can’t go past nice meaty tuatua patties. If you have collected your own shellfish, we recommend leaving them in salt water in the fridge for least an hour to get rid of some of the grit and sand inside (you don’t have to do this if you have got Cloudy Bay Clams’ tuatua because they flush them for you).
We managed to talk our mum into giving us her tuatua pattie recipe (to which we added a bit of sriracha chilli sauce) and served the patties inside crusty bread rolls with a simple slaw. We love cooking this down at the free barbecues by the beach in Maketu.