A common mistake when cooking pippies or clams is to overcook them, leaving them quite rubbery. Be sure to remove them from the heat as soon as the shells open up.






Skill level

Average: 3.5 (59 votes)


  • 250 ml (1 cup) water
  • 1 lemongrass stalk, bruised, finely sliced
  • 500 g pippies
  • 1 tbsp sugar
  • ½ tbsp fish sauce
  • 1½ tbsp oyster sauce
  • 1 tbsp vegetable oil
  • 1 tbsp finely diced garlic
  • 1 tbsp finely diced red Asian shallots
  • ½ tbsp potato starch mixed with 1 tbsp water
  • 2 long chillies, finely sliced
  • ½ tsp pepper
  • 2 handfuls Asian basil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a saucepan, bring water to the boil. Add lemongrass and pippies. Cover and cook until pippies open slightly (roughly 4 minutes).

In a bowl, add sugar, fish sauce and oyster sauce. Mix until sugar dissolves and set aside.

Strain the pippies, reserving its broth.

Heat a wok to high, add oil, garlic and red shallots, followed by the pippies, then wok-toss for 1 minute.

Add the sauce and 3 tbsp of the pippie broth, toss for a further minute, then add the dissolved potato starch.

Add chilli, pepper and Asian basil, and toss to combine.

Enjoy with beer.