Name: A Pot of Pipis, Clams or Vongole
Yield: Serves 4 as a main, 6 as an entree
Ingredients: 100g unsalted butter; 4 cloves garlic, crushed; 2kg pipis, clams or vongole, scrubbed; 1 cup dry white wine; 2 ripe tomatoes, deseeded and finely diced; 1/4 cup finely chopped continental parsley; 1/4 cup finely chopped basil; crusty baguette, for serving

Recipe Category: Main Courses » Entrees

A Pot of Pipis, Clams or Vongole

Roll up your sleeves and get stuck into a bowl of these tasty little seafood morsels.

Serves:	4 as a main, 6 as an entree
Preparation Time:	10 minutes
Cooking time:	10 minutes

Ingredients

100g unsalted butter
4 cloves garlic, crushed
2kg pipis, clams or vongole, scrubbed
1 cup dry white wine
2 ripe tomatoes, deseeded and finely diced
1/4 cup finely chopped continental parsley
1/4 cup finely chopped basil
crusty baguette, for serving

Method

Melt half the butter and sauté the garlic for 1 minute. Add the pipis and wine, cover and bring to the boil. Add tomatoes and simmer uncovered for 5 minutes, stirring occasionally until pipis have all opened (discard any that have not opened). Stir in remaining butter, parsley and herbs and serve in bowls with baguette to mop up the juices.

Recipe Type: Seafood

Author:	Naomi Crisante
Date Created:	December 1, 2018