PIPI SOUP (NZ CLAM CHOWDER)

Pipi Soup (Nz Clam Chowder) image

Provided by Tea Girl

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

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

Steps:

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.