Prep 20 mins
Cook 15 mins
Nice change of pace for fans of the clam. Fun, exotic and spicy! Try it for your next clambake.
- 8 garlic cloves, sliced thin
- 8 green onions, cut in 2 inch lengths then lengthwise in half
- 1 teaspoon red pepper flakes
- 1 cup sake (rice wine)
- 1 cup water
- 3 lbs littleneck clams, washed and drained
- 1 cup basil leaves, fresh and cut into strips
- 2 tablespoons fish sauce
- 4 ounces somen noodles
- 2 tablespoons peanut oil
- Boil somen noodles in 12 cups of water. Drain and rinse under cold water.
- Heat heavy pot(big enough to hold the clams) over high heat.
- Add peanut oil. Add garlic, red pepper flakes, and green onions and cook for 15 seconds.
- Add 1 cup rice wine to 1 cup water and stir.
- Add wine mixture to pot, cover, and bring to a boil.
- Add clams, cover, and return to a boil.
- Reduce heat to medium and cook until clams open (about 7-8 minutes) and be certain to shake pot occasionally to insure clams cook evenly.
- Add basil to liquid and cook for about 45 seconds.
- Then add fish sauce and stir thoroughly.
- Divide noodles among 6 individual bowls, add clams, and then pour broth over it.
- Serve immediately.