My girls love hunting for pipis at low tide. The problem is one of them likes pipis, the other doesn't. That's why I have pipis and prawns. It keeps them both happy. This pipi chowder is so simple to make, you could probably use different kinds of seafood too. Mussels or a firm fish, added to the soup at the end and cooked until just done.
When your collecting pipis, keep them in a bucket of seawater for at least an afternoon, preferably overnight. This lets them spit out all of their sand before you use them.
PREP TIME: At least an afternoon to let the pipis spit out all of their sand
COOK TIME: 30 minutes
50 grams of butter
2 tablespoons of olive oil
1/2 an onion finely diced
2 slices of bacon (you can leave this out but it does add a nice smoky flavour)
1 carrot finely diced
4 medium sized waxy potatoes, finely diced
1 corn on the cob, corn removed
2 tablespoons of flour
6 cups of fish stock (I used a sachet of dashi added to six cups of boiling water)
1 and 1/2 cups of milk
300 grams of prawns
Put pipis in a large pot with a little seawater and steam until they open. Remove pipis from their shells and set aside. Discard any that don't open.
Heat butter and olive oil in a stock pot. Add onion and fry until translucent. Add bacon and slightly brown.
Add carrot potatoes and corn and heat through.
Add flour and stir until combined, then slowly add the stock while stirring constantly.
Bring to the boil. Cook until the potatoes are just softened.
Add the pipis and prawns and cook until the prawns are just cooked through.