Clam Pot (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 teaspoon peanut oil |
1 bunch of green onions, julienned |
8 cloves of garlic, thinly sliced |
1 minced jalapeno |
1 tablespoons minced ginger |
pinch of crushed red pepper |
4 cups fish or chicken stock |
1 cup sake or rice wine vinegar |
3 pounds littleneck clams, scrubbed and soaked |
1/4 pound somen noodles, cooked al dente |
3/4 cup julienned holly basil |
fish sauce to taste |
Directions:
1. 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.
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