Wok-Tossed Pipis with Garlic, Chilli & Holy Basil

It’s a shame that pipis are often overlooked by cooks, as each smooth purple shell contains a delicious, bite-sized piece of meat; their unappreciated status means they can be a bargain, too. Like other clams that live in sandy areas, they need to be purged before cooking. If holy basil is unavailable, use Thai or purple basil. Woks come in a variety of shapes, sizes and materials, but Mark Jensen recommends a traditional thin carbon-steel wok (available cheaply in Chinatown). You’ll need t