Clam pot

Yield: 6 servings

Measure Ingredient
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@...

04-25-1997

Recipe by: Emeril Lagasse

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