Soup is always a warming on a cold day and a chowder is just that little bit heartier. This Pipi Chowder is complimented by the flavours of Mrs Rogers Curry Powder and Parsley, just like Gran makes it.
Lift Pipi’s out of the sea water and into a pot. The water that runs off is enough to steam them open (Or a slosh of white wine). Steam until the pipi’s are just open. Drain into a colander sitting over a bowl. You need the steaming liquid that comes off them to add to the soup. Shell the Pipi’s and put aside. Keep some in the shell if you want to use them as you plate up your chowder.
Add butter to a large pot and sauté the onion until opaque. Add the flour and stir to make a paste. Pour in the liquid that's come off the Pipi’s and continue to whisk until smooth. Add the milk until you have a thin rue sauce. Add the potato or kumara, salt and pepper and simmer the potato is soft until soft.
Add parsley and curry powder. You can take half of the soup and blend or mash with a potato masher pour it back into the pot. Roughly chop up half of the Pipi’s and leave the rest whole. Add to the soup and cook until the pipi’s are heated through. Taste and season.