Clam Pot

Name: Clam Pot
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

12 ingredients

12 steps

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

1

In a large pot, heat the oil.
2

When the oil is hot, add the green onions, garlic, jalapeno, ginger and a pinch of crushed red pepper.
3

Stir-fry for 30 seconds.
4

Add the stock and sake.
5

Season with salt and pepper.
6

Bring the liquid to a boil and add the clams.
7

Reduce to a simmer and cover the pot.
8

Simmer for about 8 minutes, shaking the pan occasionally, or until the clams open up.
9

Discard any shells that do not open.
10

Add the pasta and basil.
11

Season with fish sauce.
12

Ladle into individual bowls.