Thai Clam Pot Variation
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
8 bowls
- Serves:
- 8
ingredients
- 10 garlic cloves
- 8 scallions, cut into 2-inch lengths then lengthwise in half
- 1 teaspoon red pepper flakes
-
For wine mixture
- 1⁄3 cup rice wine (mirin)
- 1⁄3 cup champagne or 1/3 cup white wine
- 3 tablespoons soy sauce
- 1 cup water
- 3 -4 lbs littleneck clams, well washed and drained
- 1 cup fresh basil leaf, cut into thin strips
- 2 tablespoons fish sauce
directions
- Heat a heavy pot (or Wok) over a high heat until hot.
- Add 2 Tablespoons peanut oil. Swirl oil until very hot but not smoking.
- Add the garlic, scallions, and red pepper flakes. Stir for about 15 seconds.
- Standing back, add the wine mixture, cover, and bring to a boil.
- Add the clams, cover, and return the liquid to a boil. Immediately reduce the heat to medium and cook until the clams have just opened, 7 to 8 minutes, shaking the pot 3 or 4 times to ensure that the clams cook evenly.
- Add the basil and stir it thoroughly into the liquid. Cover and cook for 30 to 45 seconds.
- Add the fish sauce and stir thoroughly.
- Serve immediately over rice noodles (Soba) or white rice.
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RECIPE SUBMITTED BY
I love to cook for family and friends. I've done alot of jobs in my life, even was a Chef, but cooking is my passion.BBQ, Chili and Seafood are my favorite things to make... But I'll try anything!
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