Pipi Soup (Nz Clam Chowder)

Name: Pipi Soup (Nz Clam Chowder)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
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

Submitted by Tea Girl

"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"

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photo by teresas

Ready In:: 40mins
Ingredients:: 11
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

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.

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Reviews

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 =)

teresas

RECIPE SUBMITTED BY

Tea Girl

Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.

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