Pipi Soup: A Taste of New Zealand’s Coast

My earliest memories of the ocean are filled with the briny scent of the Tasman Sea and the rhythmic crashing of waves against the black sand beaches of New Zealand. As a child, I spent countless summer days digging in the wet sand, searching for the small, elusive shellfish known as pipi. The excitement of unearthing these treasures, followed by the comforting warmth of a steaming bowl of pipi soup, is a taste that remains deeply embedded in my heart. This recipe is my attempt to recreate that cherished memory, a taste of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4-6
• Yield: Approximately 8 cups
• Dietary Type: Pescatarian

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 teaspoon sea salt
• 1 tablespoon flour, dissolved in 2 Tbsp of cold water
• 1 tablespoon sherry wine
• 700 ml milk
• 1 tablespoon butter

Equipment Needed

• Steamer or Stock Pot
• Stock Pot
• Chopping board
• Sharp Knife

Instructions

1. Begin by steaming the clams. In a steamer or a stock pot, add 1/2 cup of water. Steam the clams for about 5 minutes, or until they open completely.
2. Remove the clams from the pot and reserve the liquid – this flavorful broth will be the base of your soup.
3. Carefully remove the clam meat from the shells and chop it roughly.
4. Discard the shells and set the chopped clam meat aside.
5. Now, prepare the soup base. In a stock pot, melt the butter over low heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent and softened.
6. Add the finely chopped garlic to the pot and fry for another minute, being careful not to burn it. Add the parsley and continue to fry for another minute.
7. Turn up the heat to medium and add the sherry wine.
8. Let the alcohol evaporate – this should take about 1 minute. This step enhances the flavor and removes the harshness of the alcohol.
9. Pour in the reserved clam liquid and add the sea salt. Stir everything well to combine and then simmer for 3 minutes.
10. Add the milk and diced potatoes to the pot. Simmer for about 10 minutes, or until the potatoes are tender and cooked through.
11. In a small bowl, whisk together the flour and cold water until smooth. This mixture will act as a thickening agent for the soup.
12. Slowly pour the flour/water mixture into the soup, stirring continuously to prevent lumps from forming.
13. Simmer for about 5 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
14. Just before serving, gently add the chopped clams to the soup. Be careful not to overcook them, as they can become tough. Simmer for only 1-2 minutes until heated through.
15. Add the chopped basil and stir well.
16. Taste the soup and add more salt if needed. Adjust seasoning to your preference.
17. Serve the soup hot with a piece of garlic buttered toast for dipping.

Expert Tips & Tricks

• Clam Preparation: Fresh clams should be tightly closed. If any are open, tap them gently. If they don’t close, discard them as they are likely dead.
• Don’t Overcook the Clams: Overcooked clams become rubbery. Add them at the very end and just heat them through.
• Thickening the Soup: If you prefer a thicker soup, you can add a bit more of the flour/water mixture. Alternatively, you can blend a small portion of the soup with an immersion blender and then stir it back into the pot.
• Flavor Enhancement: For a richer flavor, consider adding a small piece of smoked bacon or pancetta to the soup while sautéing the onion.
• Basil timing: Add basil at the very end to maintain the fresh flavor and vibrant green color.

Serving & Storage Suggestions

Pipi soup is best served hot, garnished with a sprig of fresh basil and a drizzle of good quality olive oil. A side of crusty bread or garlic buttered toast is perfect for soaking up all the delicious broth.

Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the soup over low heat, stirring occasionally. Avoid boiling, as this can cause the clams to become tough. Freezing is not recommended, as it can affect the texture of the soup and the clams.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	12g	18%
Saturated Fat	7g	35%
Cholesterol	45mg	15%
Sodium	500mg	21%
Total Carbohydrate	35g	12%
Dietary Fiber	4g	16%
Sugars	5g	–
Protein	18g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Seafood Variations: If you can’t find surf clams, you can use other small clams like littleneck clams or cockles. You can also add other seafood like mussels or shrimp for a more complex flavor.
• Dairy-Free Version: Substitute the milk with coconut milk or almond milk for a dairy-free version. The flavor will be slightly different, but still delicious.
• Vegetable Additions: Add other vegetables like carrots, celery, or corn to the soup for added nutrients and flavor.
• Spice it Up: Add a pinch of red pepper flakes for a touch of heat.
• Herb Variations: Experiment with different herbs like thyme, oregano, or chives in place of or in addition to the parsley and basil.

FAQs (Frequently Asked Questions)

Q: Can I use canned clams instead of fresh clams?
A: While fresh clams are ideal, canned clams can be used in a pinch. Drain them well and reduce the cooking time to avoid overcooking.

Q: How do I know when the clams are cooked?
A: The clams are cooked when their shells open. Discard any clams that do not open during steaming.

Q: Can I make this soup ahead of time?
A: You can prepare the soup base ahead of time, but it’s best to add the clams just before serving to prevent them from becoming tough.

Q: What is the best way to thicken the soup if I don’t want to use flour?
A: You can use cornstarch instead of flour. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then add it to the soup while simmering.

Q: Can I freeze this soup?
A: Freezing is not recommended, as it can affect the texture of the soup and the clams. However, if you do freeze it, thaw it completely before reheating and be aware that the texture may be altered.

Final Thoughts

Pipi soup is more than just a recipe; it’s a connection to the ocean, a taste of home, and a reminder of cherished memories. I encourage you to try this recipe and experience the unique flavors of New Zealand’s coast. Feel free to adapt it to your own tastes and preferences. Whether you’re a seasoned chef or a novice cook, I hope this recipe brings you as much joy as it has brought me. Don’t hesitate to share your feedback and let me know how it turns out. Perhaps pair it with a crisp Sauvignon Blanc for the full Kiwi experience!