Clam Pot

  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: about 6 servings
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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


  1. 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.