| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Asian | Asian, Seafood, Cooking lig, Pasta | 6 | servings |
INGREDIENTS
| 3 | lb | Small clams in shells (about 48); scrubbed |
| 2 | tb | Cornmeal |
| 6 | oz | Somen (wheat flour noodles); uncooked |
| 1 | ts | Vegetable oil |
| 1 | ts | Crushed red pepper |
| 8 | Cloves garlic; thinly sliced | |
| 8 | Green onions; cut in 2" pieces | |
| 1 1/2 | c | Water |
| 3/4 | c | Mirin; (sweet rice wine) |
| 1 | c | Thinly sliced fresh basil |
| 2 | tb | Fish sauce |
INSTRUCTIONS
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 1 1/2 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 1/2 cup noodles into each of 6 bowls; top each with 3/4 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@skypoint.com on Nov 05, 1999, converted by MM_Buster v2.0l.
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