Recipe courtesy of Emeril Lagasse
35 min
15 min
20 min
about 6 servings


  • 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


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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