Pipi Soup Nz Clam Chowder
Dive into the coastal flavors of New Zealand with this hearty and comforting Pipi Soup NZ Clam Chowder. Featuring tender pipis – a native shellfish – this creamy chowder is infused with rich layers of flavor, thanks to aromatic onions, celery, garlic, and a hint of thyme. Diced potatoes add satisfying texture, while a splash of heavy cream creates a luscious, velvety base. The broth, elevated by the natural brininess of pipis and a touch of strained cooking liquid, is perfect for soaking up with crusty bread. This easy-to-make dish comes together in under an hour and pairs beautifully with a sprinkle of fresh parsley for a pop of color. Whether served as a cozy starter or the star of the meal, this recipe brings the taste of the sea straight to your table.
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Recipe Information
Ingredients
- 500 grams Pipis (cleaned and rinsed)
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Onion (finely diced)
- 2 Celery stalks (finely diced)
- 3 cloves Garlic (minced)
- 2 tablespoons Flour
- 500 milliliters Fish or vegetable stock
- 300 grams Potatoes (peeled and diced into 1 cm cubes)
- 250 milliliters Heavy cream
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 slices Crusty bread (optional, for serving)
Instructions
Heat a large pot over medium heat and add 2 tablespoons of butter and the olive oil.
Add the diced onion and celery, and sauté for 5 minutes until softened but not browned.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Sprinkle in the flour and stir well to coat the vegetables. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the fish or vegetable stock while stirring to avoid lumps.
Add the diced potatoes, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes or until the potatoes are tender.
While the soup is simmering, melt the remaining 1 tablespoon of butter in a separate pan over medium heat.
Add the cleaned pipis to the pan, cover with a lid, and cook for 3-5 minutes, shaking the pan occasionally, until the pipis open. Discard any that remain closed.
Remove the pipis from their shells (leave a few in the shells for garnish if desired) and set aside. Strain the cooking liquid from the pan through a fine sieve and add it to the soup pot for extra flavor.
Stir the heavy cream into the soup and let it warm through for 2-3 minutes. Add the pipis (shelled and unshelled) to the pot and cook for an additional 2 minutes just to heat through.
Taste and adjust seasoning if needed.
Ladle the chowder into serving bowls, garnish with fresh parsley, and serve with slices of crusty bread on the side.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 2.9 g | 11% | |
| Total Sugars | 2.9 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 167 mg | 13% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 931 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
