Garlic Butter Clams (Pipis)
There’s nothing quite like a bowl of buttery garlic clams (pipis) served with crusty bread to soak up every last drop of that golden sauce.
Servings: 3
Ingredients
- 1 lb clams/pipis
- 5 tbsp salted butter
- 4 garlic cloves crushed
- 2 large chillies finely sliced
- 1/2 cup white wine
- 1/2 lemon
- 1 tbsp fresh parsley finely diced
Instructions
- Clean clams: Place the clams into cold salted water and leave to sit for 30 minutes or until they purge any sand or grit they may have contained in their shells. Drain the clams and give them a rinse under cold water.
- Make sauce: In a large saucepan on a medium heat, melt the butter. Add the garlic and chili and cook for 3 minutes or until the garlic is soft and fragrant. Stir frequently. Add the white wine to the pan and cook for 2 minutes.
- Steam clams: 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.
- Finish & serve: Take the lid off, squeeze the lemon and sprinkle the fresh parsley all over. Serve immediately with some fresh bread.
Video
Notes
Clams (pipis) - Any variety of type of clam will work in this recipe but I always try and source small clams, also known as littleneck clams, as they are the sweetest and most tender. Before cooking, you’ll want to purge them to remove any sand or grit. Simply place them in a large bowl of cold salted water for 30 minutes, giving them a gentle stir now and then. You will notice your water will become gritty which is a great sign that your clams have purged! Drain them and rinse under water.
Nutrition
Calories: 212kcal | Carbohydrates: 4g | Protein: 1g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 154mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 13mg | Calcium: 23mg | Iron: 0.4mg
