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Clam Pot
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Teaspoon Peanut oil
Bunch Green onions; julienned
Garlic cloves; thinly sliced
Jalapeno pepper; minced
Tablespoon Minced ginger
Pinch Crushed red pepper
Cup Fish or chicken stock
Cup Sake or rice wine vinegar
Pound Littleneck clams; scrubbed and soaked
/4 Pound Somen noodles; cooked al dente
/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. This recipe yields
about 6 servings.
Clam Pot
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