Steam the strawberry clams and the pipis separately until the shells just open. Cool and remove the meat. Use a sharp knife to remove the gut sacs from both the pipis and clams. Set aside in the refrigerator until required. Steam the periwinkles and tulip shell molluscs for 30 minutes at full steam. Cool and remove the meat from the shell with a wooden skewer. Clean and remove the gut sacs, leaving only the flesh of each. Cut each mollusc in half lengthways. Refrigerate until required.
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