Pipi Soup (Nz Clam Chowder)

Total Time
40mins
Prep 10 mins
Cook 30 mins

Pipi chowder is similar to a milk-based clam chowder, it is made with surf clams that are small clam from NZ, so if you can't get surf clams, get another small type. I really like it with the basil but some of the people I have made it before didn't like it, so if you haven't had a clam chower with basil before, maybe you shoud just take a bit out and add some basil and try it that way first. Based on this recipe: http://australianfood.about.com/od/pacificislandpolynesian/r/PipiSoup.htm

Ingredients Nutrition

Directions

  1. In a steamer or a stock pot, steam the clams in 1/2 cup of water for 5 minutes or until opened.
  2. Remove clams from pot and reserve liquid for the soup.
  3. Remove the clam meat from shells and chop roughly.
  4. Discard shells and set clam meat aside.
  5. In a stock pot, saute the onion in butter on a low heat for 5 minutes or until translucent.
  6. Add the garlic and fry for 1 minute. Add the parsley and continue to fry for another minute.
  7. Turn up the heat and add the sherry.
  8. Let the alcohol evaporate --this will take about 1 minute.
  9. Then add the clam liquid and salt. Stir again and simmer for 3 minutes.
  10. Add the milk and diced potatoes. Simmer for 10 minutes.
  11. Now add the flour/water mixture and stir well to thicken.
  12. After about 5 minutes, or just before serving, add the chopped clams to the soup, don't do this too early so that you don't overcook them.
  13. Add the chopped basil and stir well. Taste the soup and add more salt if it's needed.
  14. Serve soup with a piece of garlic buttered toast.
Most Helpful

4 5

Both hubby and I enjoyed this chowder...I cut it in half because there's just the two of us...I also used razor clams that we dug up a couple of weekends ago...yum...the only thing we didn't really care for was the addition of the basil...overall a very tasty chowder...made for Spring PAC 2013 =)