MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thai Clam Pot
 Categories: Thai, Clams, Noodles, Wine, Herbs
      Yield: 6 Servings
 
      3 lb Littlenecks, preferably
           Small, scrubbed and soaked
           In cold water to cover for
           One hour
      4 oz Very thin somen noodles
      1 ts Safflower or corn oil
      1 ts Dried chili pepper flakes
      8    Cloves garlic, smashed and
           Cut into thin slices
      8    Scallions, ends trimmed, cut
           Into 1 1/2-inch lengths and
           Smashed lightly with the
           Flat edge of a knife
    3/4 c  Rice wine or sake
  1 1/2 c  Water
      2 tb Fish sauce
      1 c  Thai holy basil, julienned
 
  Drain the clams. Heat 3 quarts of water until boiling. Add the
  noodles, and cook until tender. Drain in a colander, and rinse
  lightly to remove the starch. Drain again. Portion the noodles
  equally in the noodle bowl.
  
  Heat a large heavy pot, add the oil, and heat until hot, about 30
  seconds. Mix the chili pepper flakes, garlic and scallions. Add to
  the pot, and stir fry about 10 seconds, until fragrant; then, add
  the rice wine and water. Cover, and bring to a boil. Add the
  clams, cover and, once the liquid reaches a boil, reduce the heat
  to medium and cook, shaking the pot from time to time to allow the
  clams to cook evenly. Cook for 8 minutes, or until the clams have
  just opened.
  
  Add the basil, and fold into clams and their liquid. Cover, and
  cook briefly. Uncover, and add the fish sauce to taste. Portion
  the lams and broth into the serving bowls over the noodles. Serve
  immediately.
  
  Adapted from "Asian Noodles" by Nina Simonds

  Source: New York Times
 
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