Thai Clam Pot

Categories: Asian, Seafood, Cooking lig, Pasta
Yield: 6 servings

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

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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