Thai Clam Hot-Pot

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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