Clam Pot

Recipe Ingredients

1 teaspoon	5ml	Peanut oil
1		Green onions - julienned
8		Garlic cloves - thinly sliced
1		Jalapeno pepper - minced
1 tablespoon	15ml	Minced ginger
1		Crushed red pepper
4 cups	948ml	Fish or chicken stock
1 cup	237ml	Sake or rice wine vinegar
3 lbs	1362g / 48oz	Littleneck clams - scrubbed and soaked
1/4 lb	113g / 4oz	Somen noodles - cooked al dente
3/4 cup	177ml	Julienned Holly basil
		Fish sauce - to taste

Recipe 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.

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

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