Pipis and vongole with tomato, fenugreek and chilli

While most shellfish in Australia is commercially sold pre-purged, learning to purge your own shellfish is a useful skill, especially if harvesting your own clams from the beach. For optimal results, combine 1 litre cold water with 1 tablespoon of salt and soak your shellfish in the saltwater. Drain through a colander, giving the shellfish a thorough rinse to eliminate any remaining debris. Also crucially important when serving shellfish is to avoid overcooking as this can result in rubbery seafood results!

Credit: Jiwon Kim

• serves

  6

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Pipis, Clams & Mussels

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 cup (250 ml) white wine
• 4 bay leaves
• 800 g mixed pipis and vongole clams, purged
• Sourdough baguette, to serve

For the sauce

• 100 g butter, unsalted
• 1 red onion, finely chopped
• 4 garlic cloves, thinly sliced
• ¼ tsp fenugreek seeds
• ¼ cup curry leaves
• 1 long red chilli, thinly sliced
• 600 g mixed tomatoes (such as cherry, heirloom)
• Salt and black pepper
• 100 ml fish stock
• 50 ml clam poaching liquid
• 20 ml sherry vinegar
• 1 lemon, juiced
• Extra virgin olive oil, for drizzling
• ¼ cup finely chopped coriander

Allow extra time if you are purging your own pipis.

Instructions

1. In a large saucepan (with a lid), bring the wine to the boil, then add the bay leaf. Add the pipis and clams, stir and cover with a lid. Cook for 2 minutes, then drain into a colander over a second large pot. Reserve 50 ml of the clam poaching liquid, then set aside.
   
2. To make the sauce, melt the butter in a large, heavy-based frying pan. Add the onion and garlic and cook, stirring, until softened. Stir through the fenugreek seeds, curry leaves and chilli and cook for a further 2 minutes. Add the tomatoes, stir and cook for a further 4-5 minutes, or until softened. Season generously with salt and black pepper. Add the stock, reserved clam poaching liquid and vinegar and simmer for a further 3 minutes.
   
3. Return the clams to the sauce and toss lightly to combine. Add a squeeze of lemon juice, then drizzle with olive oil and sprinkle with coriander. Serve immediately, with sourdough on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Pipis, Clams & Mussels

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G