Pipi Soup (Nz Clam Chowder)

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

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 20 -25  surf clams, rinsed in cold water
• 1  medium  white onion, diced
• 2  garlic cloves, finely chopped
• 1  tablespoon  of finely chopped flat leaf parsley
• 1  tablespoon  of finely chopped sweet basil
• 4 -5  young potatoes, diced
• 1⁄4 sea salt
• 1  tablespoon flour, dissolved in 2 Tbsp of cold water
• 1  tablespoon sherry wine
• 700  ml milk
• 1  tablespoon butter

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.