Pipis with chorizo, capsicum and prawns

Local Pipis with Chorizo

Serves 4 Prep 10 min Cooking 15 min

  • 1kg South Australian pipis (clams)
  • 75g Chorizo - Chopped into cubes
  • 1 tablespoon of extra virgin oil 
  • 1 small onion - finely chopped 
  • 1 garlic clove - finely chopped
  • Large sprig of fresh thyme 
  • 100ml Haselgrove Wine 'Staff' Chardonnay or Sherry 
  • Serve with sourdough bread from your local bakery


  1. Place the pipis in a bowl under cold running water for 5 minutes. Discard any that won't close. 
  2. In a lidded saucepan over high heat, cook the chorizo in a little olive oil for a few minutes until caramelized. Using a slotted spoon, remove the chorizo from the pan and place in a bowl but keep the residue of chorizo juices/oil in the saucepan - do not throw out.
  3. Using the same saucepan, add onion, garlic and thyme to the chorizo juice and fry until the onions are translucent and soft.
  4. Increase the heat, then add the pipis and chorizo back into the saucepan, pour in the wine, and cover with a lid. 
  5. Cook for 3 minutes, or until the pipis have opened up from the steam, disregarding any that have not.   
  6. Serve immediately with crusty sourdough bread 


MILLI'S TIP: Add 100g of butter with step 3 and extra wine with capsicum strips. At step 5 add prawns and toss with your favourite pasta.

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