Thai clam pot
6 servings
Ingredients
| Quantity | 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 |
Directions
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.