Thai Clam Hot-Pot Recipe

Name: Thai Clam Hot-Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Boil somen noodles in 12 cups of water. Drain and rinse under cold water.
2
Heat heavy pot(big enough to hold the clams) over high heat.
3
Add peanut oil. Add garlic, red pepper flakes, and green onions and cook for 15 seconds.
4
Add 1 cup rice wine to 1 cup water and stir.
5
Add wine mixture to pot, cover, and bring to a boil.
6
Add clams, cover, and return to a boil.
7
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.
8
Add basil to liquid and cook for about 45 seconds.
9
Then add fish sauce and stir thoroughly.
10
Divide noodles among 6 individual bowls, add clams, and then pour broth over it.
11
Serve immediately.

539

kcal

Calories

Fat

108

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 10 ingredients. The key ingredients include: 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), and more.

Yes, Thai Clam Hot-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.

Thai Clam Hot-Pot

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