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
INGREDIENTS
Nutrition- 20 -25
- 1medium white onion, diced
- 2
- 1tablespoon of finely chopped flat leaf parsley
- 1tablespoon of finely chopped sweet basil
- 4 -5
- 1⁄4
- 1
- 1tablespoon sherry wine
- 700ml milk
- 1tablespoon butter
Advertisement
DIRECTIONS
- In a steamer or a stock pot, steam the clams in 1/2 cup of water for 5 minutes or until opened.
- Remove clams from pot and reserve liquid for the soup.
- Remove the clam meat from shells and chop roughly.
- Discard shells and set clam meat aside.
- In a stock pot, saute the onion in butter on a low heat for 5 minutes or until translucent.
- Add the garlic and fry for 1 minute. Add the parsley and continue to fry for another minute.
- Turn up the heat and add the sherry.
- Let the alcohol evaporate --this will take about 1 minute.
- Then add the clam liquid and salt. Stir again and simmer for 3 minutes.
- Add the milk and diced potatoes. Simmer for 10 minutes.
- Now add the flour/water mixture and stir well to thicken.
- 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.
- Add the chopped basil and stir well. Taste the soup and add more salt if it's needed.
- Serve soup with a piece of garlic buttered toast.
Advertisement