| 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
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