Clam Pot
AsianSeafoodEasy20 minBy Northstar
Ingredients
Servings
4
- 1 tsp peanut oil
- 1 bunch green onions, julienned
- 8 each garlic cloves, thinly sliced
- 1 each jalapeño pepper, minced
- 1 tbsp minced fresh ginger
- 1 pinch crushed red pepper
- 4 cup fish or chicken stock
- 1 cup sake or rice wine vinegar
- 3 lb littleneck clams, scrubbed and soaked
- 0.3 lb somen noodles, cooked al dente
- 0.8 cup fresh Thai basil, julienned
- 1 tbsp fish sauce
Instructions
- 1
In a large pot, heat the peanut oil. Add the green onions, garlic, jalapeño, ginger, and crushed red pepper. Stir-fry for 30 seconds.
- 2
Add the stock and sake. Season with salt and pepper. Bring to a boil.
- 3
Add the clams. Reduce to a simmer, cover the pot, and cook for about 8 minutes, shaking the pan occasionally, until the clams open.
- 4
Discard any shells that do not open.
- 5
Add the cooked noodles and basil. Season with fish sauce.
- 6
Ladle into individual bowls and serve immediately.
Tags
soupasian