Black Pepper Pipis

Black Pepper Pipis
Photo by Colin Clark


  • 1 Tbs. peppercorns, coarsely crushed or cracked
  • 2 fresh long red chile peppers, seeded and julienned (cut into thin strips)
  • 1 cup chopped cilantro
  • 2 lb. pipis or littleneck clams, about 2 dozen, scrubbed
  • 6 cloves garlic, minced
  • 2 Tbs. oyster sauce
  • 12 Tbs. (1-½ sticks) unsalted butter
  • + 2 more ingredients
    • ¼ cup fresh lemon juice
    • 2-inch piece (about 1 oz.) ginger, peeled and julienned (cut into thin strips)

Soak the pipis in a bowl of slightly salted cold water for 2 hours to help shed any sand that may be trapped. Discard any with cracked shells or open shells that don’t close when tapped firmly against the counter. In a 4- to 5-quart Dutch oven, melt 6 Tbs. of the butter. Add the garlic, ginger, ...

View full recipe at Fine Cooking


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