Pipies Waterzooi


  • 1 tbsp. olive oil
  • 1kg pipies, cleaned
  • 350 ml dry white wine
  • 5 cups chicken stock or fish stock
  • 250g Desire potatoes, peeled and cut in large dices
  • 150g carrots, peeled and sliced finely
  • 150g leeks (white part only), sliced and washed
  • 150g celery, sliced and washed
  • 1 tbsp. cornflour mixed with 2 tbsp. water
  • 100 ml thickened cream
  • Salt and pepper
  • 1 tbsp. chopped parsley


  1. Place oil, pipies and white wine in a large pot over high heat. Cook until all have opened.
  2. Remove pipies and set aside.
  3. In another pot on medium heat, put the broth and chicken stock together, bring to the boil, add potatoes and cook for 10 minutes.
  4. Add carrots, leeks, celery and cook until potatoes are cooked, around 8 -10 minutes.
  5. Strain the liquid out of the vegetables and pour it into the other pot (on high heat); keep vegetables and potatoes aside.
  6. Bring the pot to the boil, add cornflour mixture, and boil until thickened (around 1 minute). Then add cream, salt and pepper to taste and boil all together for another 30 seconds.
  7. Add clams and vegetable, bring back to the boil and serve in a big soup bowl or in individual plates.
  8. Garnish with parsley.

Serve with dry white wine.

Serves 4.

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