Went with my sisters and friends as they intended to get pipis. I just get about 1 litre, as the required limit each person is allowed is 2 litres per person. Everyone is happy to have some. I must remember that I still have to carry the pipis with sea salt water from beach and walking back up to the car park on the sloppy soft sand. I don’t want to roll down and have the pipis flying everywhere.

“Pipis (Plebidonax deltoides) are small, edible saltwater clams found on Australian beaches, especially in South Australia, Victoria, and New South Wales. Valued for their firm, sweet, and nutty flesh, they are rich in Omega-3 fatty acids, protein, iron, potassium, and essential trace minerals. Considered beneficial for heart health, they may also help reduce cancer risk, and are low in saturated fat while high in essential amino acids.”

“Scallions, also known as green onions or spring onions, are mild-flavoured allium vegetables rich in vitamins K, A, and C. They support heart health, lower blood pressure, and enhance immune function. With high levels of Vitamin K, C, and A, along with allicin and flavonoids, they may reduce cholesterol and prevent cardiovascular issues. Additionally, they contain antioxidants and sulphur compounds that combat free radicals and may lower cancer risks, while providing dietary fiber for digestive health.”

Today, I am cooking a simple easy way as seen on TV and google with a few ingredients. I am happy to get pipis. Well, I have it with rice and a glass of white wine. Let’s cook!!!

Ingredients

650 g pipis (approximately)
2 Tbs minced garlic
1 shallot, diced
1/8 c Marsala wine
1/4 c Pinot Grigio
2 stalks scallions, garnish
oil

Method

Do not skip soaking the pipis in salted water to ensure they aren’t gritty.

Soak pipis in salty water for 30–60 minutes to purge sand. Rinse thoroughly. My pipis had been soaked overnight and rinse thoroughly under cold running water.

Heat 4 Tbs oil in a large pan over high heat. Add minced garlic, and scallion whites, cook for 30–60 seconds until fragrant. Add the pipis, Marsala wine and Pinot Grigio. Cover immediately with a lid and cook for 2–3 minutes, shaking the pan occasionally, until the shells pop open. Remove the lid, and cook for another 30 seconds-1 minute.

Discard any pipis that remain closed. Spoon onto plate. Spoon some of the garlic oil over the pipis. Then scatter the green part of scallions over the top of pipis. Enjoy it with toast bread and a glass of Pinot Grigio.

https://helenscchin.com/2025/04/04/pipis-with-scallions/

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