Pipi Creole

    Pipi Creole

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    Pipi are steamed with tomatoes, chillies and wine in this fast and easy dinner. Serve over pasta or in a bowl with a side of bread to sop up the juice!

    Serves: 4 

    • 1 tablespoon olive oil
    • 1/2 cup spring onions, white part only, diced
    • 1/2 cup green capsicum, finely diced
    • 1/2 cup celery, finely diced
    • 2 teaspoons garlic, minced
    • 1/4 cup (60ml) white wine
    • 1 (400g) tin diced tomatoes with chilli
    • 500g fresh pipis or cockles

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat oil in a saucepan large enough to hold your pipis, over medium heat. Add the onions, green capsicum, celery and garlic; and cook, stirring until tender, about 5 minutes.
    2. Stir in the tin of tomatoes with green chillies, wine and pipis. Turn the heat up to medium-high, cover the saucepan, and cook for 5 to 8 minutes, or just until all of the pipis have opened. Remove from heat immediately.


    Pipis are a New Zealand shellfish, you can use any kind of clam.

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