| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
|
Emlive02 |
6 |
servings |
INGREDIENTS
| 1 |
ts |
Peanut oil |
| 1 |
bn |
Green onions; julienned |
| 8 |
|
Garlic cloves; thinly sliced |
| 1 |
|
Jalapeno pepper; minced |
| 1 |
tb |
Minced ginger |
| 1 |
pn |
Crushed red pepper |
| 4 |
c |
Fish or chicken stock |
| 1 |
c |
Sake or rice wine vinegar |
| 3 |
lb |
Littleneck clams; scrubbed and soaked |
| 1/4 |
lb |
Somen noodles; cooked al dente |
| 3/4 |
c |
Julienned Holly basil |
|
|
Fish sauce; to taste |
INSTRUCTIONS
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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-25-1997
Recipe by: Emeril Lagasse
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