Travelling the Fleurieu Peninsula, South Australia, our bus stopped for lunch at No.58 Cellar Door and Gallery. Our always hungry troupe, dug into an array of dishes including a delicious Pipi Chowder. “This is the best dish we’ve had so far on the trip”, one of our group said. That was a big compliment indeed. Our bus group comprised of visiting international food media and chefs, including Rachel Allen, Mark Hix, Richard Fox and Martin Bosley. With strong sentiments like that, I just had to get the recipe for you.
Pipi Chowder
Serves 10
Ingredients:
3 tablespoons olive oil
½ cup onion diced
½ cup bacon diced
6 cloves garlic minced
2½ cup fish or veg broth
2 kg pipi – 1½ meat rest in shells. (steamed open, keeping steaming liquid as part of stock)
3 cup passata
6 medium potato diced
2 carrots peeled and diced
1 teaspoon salt
1½ teaspoon dried basil
1½ teaspoon dried oreganoMethod:
Heat olive oil and add bacon onion and garlic. Sauté until bacon is cooked and onion/garlic is beginning to caramelise.
Add herbs , carrot and potato stir to coat and then add stock. Cover and cook till vegies are cooked stirring occasionally.
Throw pipis in at end.
Adjust seasoning to taste.
The recipe was created and made by Liz Pitman.
And the Pipi’s were from Coorong Cockles, whose warehouse is just down the road from No.58.
No 58. Cellar Door & Gallery
58 Waterport Road Port Elliot South Australia, Australia
+61 8 8554 3149
