Clam Pot

Name: Clam Pot
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 6 servings
Cuisine: asian
Ingredients: 1 teaspoon peanut oil; 1 bunch of green onions, julienned; 8 cloves of garlic, thinly sliced; 1 minced jalapeno; 1 tablespoons minced ginger; Pinch of crushed red pepper; 4 cups fish or chicken stock; 1 cup sake or rice wine vinegar; 3 pounds littleneck clams, scrubbed and soaked; 1/4 pound somen noodles, cooked al dente; 3/4 cup julienned Holly basil; Fish sauce to taste

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Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 6 servings

Total: 35 min

Prep: 15 min
Cook: 20 min

Yield: about 6 servings

Ingredients

1 teaspoon peanut oil

1 bunch of green onions, julienned

8 cloves of garlic, thinly sliced

1 minced jalapeno

1 tablespoons minced ginger

Pinch of crushed red pepper

4 cups fish or chicken stock

1 cup sake or rice wine vinegar

3 pounds littleneck clams, scrubbed and soaked

1/4 pound somen noodles, cooked al dente

3/4 cup julienned Holly basil

Fish sauce to taste

Directions

In a large pot, heat the oil. When the oil is hot, add the green onions, garlic, jalapeno, ginger and a pinch of crushed red pepper. Stir-fry for 30 seconds. Add the stock and sake. Season with salt and pepper. Bring the liquid to a boil and add the clams. Reduce to a simmer and cover the pot. Simmer for about 8 minutes, shaking the pan occasionally, or until the clams open up. Discard any shells that do not open. Add the pasta and basil. Season with fish sauce. Ladle into individual bowls.

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