baked clam recipe

Pipis with Garlic White Wine Cream Sauce is the perfect dish for entertaining or a little easy indulgence. Serve with crusty fresh bread to mop up the delicious sauce.

Pipis with Garlic, white Wine and Cream

kg live pipis ((purged))

ml olive oil

butter

eschalots ((finely sliced))

garlic

60 ml (¼ cup) dry sherry

ml (½ cup) dry white wine

parsley ((finely chopped))

60 ml (¼ cup) thickened cream

In a large heavy based saucepan, heat olive oil and butter over a low heat.

Add eschalots and saute for a couple of minutes.&nbsp; Add garlic and continue to cook until eschalot is translucent and soft.

Add sherry and wine.&nbsp; Bring to a simmer and reduce liquid by two thirds.

Add pipis, stir and cover with a lid.&nbsp; Cook for a couple of minutes until pipis start to open.

Remove lid and add parsley and cream.

Stir cream and parsley into the pips and continue to cook until all pipi shells have opened.

Remove pot from heat and with a slotted spoon place pipis in a serving bowl.&nbsp; Cover with foil to keep warm.

Place saucepan with remaining liquid back on the stove and bring to a boil.&nbsp;&nbsp;

Reduce liquid by a third and pour over pipis.

Serve immediately with crusty bread.

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Pipis with Garlic, white Wine and C...

The most viewed baked clam recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine