Name: Garlic Butter Pipis Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Seafood
Ingredients: 1 kg pipis, cleaned; 4 cloves garlic, minced; 2 tablespoons butter; 1 tablespoon olive oil; 1 cup white wine; ½ cup cream; Fresh parsley, chopped; Salt and pepper, to taste; Lemon juice, for garnish

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Introduction

Garlic Butter Pipis is a simple yet flavorful seafood dish featuring tender pipis infused with a rich garlic butter sauce. This easy recipe is perfect for any occasion, offering a delicious way to enjoy fresh shellfish with minimal effort.

A close-up of a white bowl filled with cooked clams that have opened shells showing tender, light beige meat inside. Scattered between the clams are small pieces of crispy, browned bacon and fresh green parsley leaves for garnish. The shells have a mix of colors, mostly white with some darker, almost black areas, and the dish rests on a white marbled surface with a few parsley sprigs around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg pipis, cleaned
4 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 cup white wine
½ cup cream
Fresh parsley, chopped
Salt and pepper to taste
Lemon juice for garnish

Instructions

Step 1: Rinse the pipis well under cold water to remove any sand, then pat dry with a paper towel.
Step 2: In a large heavy-based saucepan, melt the butter together with the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Step 3: Add the cleaned pipis to the pan and pour in the white wine. Cover with a lid and let the pipis steam for 5-7 minutes, until the shells have opened.
Step 4: Stir in the cream, chopped parsley, and lemon juice. Season with salt and pepper to taste.
Step 5: Allow the sauce to simmer gently for a minute or two, then serve hot. Garnish with additional parsley and lemon wedges. Enjoy with crusty bread to soak up the delicious sauce.

Tips & Variations

Use fresh pipis for the best flavor and ensure they are properly cleaned to avoid sandy bites.
Substitute cream with coconut milk for a dairy-free version with a subtle twist.
Add a pinch of chili flakes when sautéing garlic for a spicy kick.
If white wine is unavailable, dry vermouth or fish stock can be used as alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the pipis. This dish is best enjoyed fresh but can be safely warmed if needed.

How to Serve

A close-up view of a white bowl filled with open clams layered with small green herbs and pieces of crispy brown bacon scattered evenly. The clamshells range in color from creamy white to dark blue-gray with a smooth, shiny texture, and the clam meat inside looks tender and slightly glossy. The bowl rests on a white marbled surface with some green herb leaves around it, giving a fresh and natural look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other shellfish instead of pipis?

Yes, this recipe works well with clams, mussels, or cockles. Cook times may vary slightly depending on the shellfish type and size.

How do I know if the pipis are fresh?

Fresh pipis should smell like the ocean—briny and clean, not fishy or off-putting. The shells should be tightly closed or close when tapped.