Pipi Soup (Nz Clam Chowder)

Recipe by Tea Girl
READY IN: 40mins




  • 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.