The weather is really heating up in Australia and we are on the countdown to Christmas. Do you know what this means? Seafood, of course! Garlic butter pipis (or clams) are as simple as anything to whip up and they can be either by themselves or with the main dish.
Garlic butter pipis
There is so much to love about this recipe. It has only a handful of ingredients, some of which you might have in your cupboard. It’s also really simple for basic home cooks (and looks remarkable!). You need lots of garlic (of course), chilies, parsley, lemon juice and butter. It could not be more simple to make!
This dish is great as a last minute addition to the Christmas lunch spread. Pipis have a mild flavour and pick up the flavours of the dish easily. As a result, I’ve packed in herbs, chilli and butter to make it rich and delicious.
FAQ about garlic butter pipis
What do I serve it with?
This is great on its own but also could be great with some delicious bread to soak up the juices. You can also toss some pasta through the sauce!
Where do I find pipis?
Your local fish shop should sell them. It’s worth asking!
Do i need to clean the pipis?
It’s best to ask your fishmonger this question. If they need to be cleaned, soak them in salty cold water for 20 – 30 minutes or until they spit their sand. You should be able to feel the sand in the water. Follow this by a quick rinse under cold water.
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Images by Alanna Penna Photography.
Garlic butter pipis
- 500 g clams/pipis cleaned (1 lb)
- 75 g salted butter 5 tbsp
- 4 garlic cloves crushed
- 2 chillies finely sliced
- 1/2 lemon
- 1 tbsp fresh parsley finely diced
- In a large saucepan on a medium heat, melt the butter. Add the garlic and chili and cook for 3 – 4 minutes or until the garlic is soft and fragrant. Stir frequently. Squeeze the juice from half a lemon into the sauce and stir through.
- Add the clams to the pan and stir through the sauce. Pop the lid on and increase the heat to high. Cook for 5 minutes or until the clams shells have opened. Shake the pan to encourage them to open.
- Take the lid off and sprinkle the fresh parsley all over. Serve immediately with some fresh bread.