Clam Pot

6 servings

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Clam Pot Ingredients

1 ts Peanut oil	4 c Fish or chicken stock
1 bn Green onions; julienned	1 c Sake or rice wine vinegar
8 Garlic cloves; thinly sliced	3 lb Littleneck clams; scrubbed
1 Jalapeno pepper; minced	1/4 lb Somen noodles; cooked al
1 tb Minced ginger	3/4 c Julienned Holly basil
1 pn Crushed red pepper	Fish sauce; to taste

Instructions for Clam Pot

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 Converted by MM_Buster v2.0l.

Main Ingredient: ClamCuisine: Uncategorized

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