|1.00 teaspoon||peanut oil|
|1.00 bunch||green onions; julienned|
|8.00||garlic cloves; thinly sliced|
|1.00||jalapeno pepper; minced|
|1.00 tablespoon||minced ginger|
|1.00 pinch||crushed red pepper|
|4.00 cup||fish or chicken stock|
|1.00 cup||sake or rice wine vinegar|
|3.00 pounds||littleneck clams; scrubbed and soaked|
|¼ pounds||somen noodles; cooked al dente|
|¾ cup||julienned holly basil|
|1||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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A48 broadcast 04-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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