Maori-Inspired Pipi and Kowhitiwhiti Soup

Name: Maori-Inspired Pipi and Kowhitiwhiti Soup
Cuisine: France
Ingredients: Pepper from the mill; 1 cup water; 3 large yellow onions, chopped; 2 tablespoons unsalted butter or unsaturated oil of your choice; 2 tablespoons unsalted butter or unsaturated oil of your choice; 2 tablespoons cornstarch; 2 cups packed watercress leaves, well washed and chopped; 2 cups milk of your choice or light cream; 2 cups milk of your choice or light cream; Salt; 3 quarts Maine steamers or other smaller clams; 3 quarts Maine steamers or other smaller clams

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The pipi I saw in New Zealand resemble, in a larger size, the telline of the Mediterranean and, in a way, the soft-shelled steamers of Maine. They can be replaced by any type of clam, including prepared minced clams. Wild watercress grows as a weed all over New Zealand, where it is thought to have arrived from Sydney in 1841, with the French ship Comte de Paris.

Ingredients

Europe
France
Fish course
Soup
Gluten-free
Pescatarian

Ingredients

Method