Thai clam pot

Yield: 6 servings

Measure Ingredient
3 pounds Small clams in shells (about 48); scrubbed
2 tablespoons Cornmeal
6 ounces Somen (wheat flour noodles); uncooked
1 teaspoon Vegetable oil
1 teaspoon Crushed red pepper
8 Cloves garlic; thinly sliced
8 Green onions; cut in 2" pieces
1½ cup Water
¾ cup Mirin; (sweet rice wine)
1 cup Thinly sliced fresh basil
2 tablespoons Fish sauce

1. Place clams in a large bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain; rinse.

2. Cook the somen in boiling water 5 minutes; drain. Rinse under cold water. Drain; set aside.

3. Heat oil in a large Dutch Oven over medium-high heat. Add pepper, garlic, and green onions; stir-fry 30 seconds. Add 1½ cups water and mirin; bring to a boil. Add clams; cover, reduce heat, and simmer 8 minutes or until clams open. Discard any unopened shells. Stir in basil and fish sauce; cook 1 additional mixture.

4. Spoon ½ cup noodles into each of 6 bowls; top each with ¾ cup cooking liquid and 8 clams in shells.

Yield: 6 servings.

Notes: Cooked angel hair pasta can be used in place of the somen noodles, if desired. The substantial quantity of mirin makes this dish surprisingly sweet.

Recipe by: Cooking Light Magazine, March 1997, page 117 Posted to EAT-LF Digest by aml@... on Nov 05, 1999, converted by MM_Buster v2.0l.

Similar recipes