Clam pot

6 servings

Ingredients

QuantityIngredient
1.00teaspoonpeanut oil
1.00bunchgreen onions; julienned
8.00garlic cloves; thinly sliced
1.00jalapeno pepper; minced
1.00tablespoonminced ginger
1.00pinchcrushed red pepper
4.00cupfish or chicken stock
1.00cupsake or rice wine vinegar
3.00poundslittleneck clams; scrubbed and soaked
¼poundssomen noodles; cooked al dente
¾cupjulienned holly basil
1fish sauce; to taste

Directions

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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