Clam Pot Recipe – Eats Now

Name: Clam Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon peanut oil; 1 bunch of green onions, julienned; 8 cloves of garlic, thinly sliced; 1 minced jalapeno; 1 tablespoons minced ginger; Pinch of crushed red pepper; 4 cups fish or chicken stock; 1 cup sake or rice wine vinegar; 3 pounds littleneck clams, scrubbed and soaked; 1/4 pound somen noodles, cooked al dente; 3/4 cup julienned Holly basil; Fish sauce to taste

Servings: persons

1 teaspoon peanut oil
1 bunch of green onions, julienned
8 cloves of garlic, thinly sliced
1 minced jalapeno
1 tablespoons minced ginger
Pinch of crushed red pepper
4 cups fish or chicken stock
1 cup sake or rice wine vinegar
3 pounds littleneck clams, scrubbed and soaked
1/4 pound somen noodles, cooked al dente
3/4 cup julienned Holly basil
Fish sauce to taste

1
In a large pot, heat the oil.
2
When the oil is hot, add the green onions, garlic, jalapeno, ginger and a pinch of crushed red pepper.
3
Stir-fry for 30 seconds.
4
Add the stock and sake.
5
Season with salt and pepper.
6
Bring the liquid to a boil and add the clams.
7
Reduce to a simmer and cover the pot.
8
Simmer for about 8 minutes, shaking the pan occasionally, or until the clams open up.
9
Discard any shells that do not open.
10
Add the pasta and basil.
11
Season with fish sauce.
12
Ladle into individual bowls.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon peanut oil, 1 bunch of green onions, julienned, 8 cloves of garlic, thinly sliced, 1 minced jalapeno, and more.

Yes, Clam Pot falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Clam Pot

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