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Sautéed clams with rice noodles is irresistible! Their meat is sweet and juicy. The noodles will soak up all the beautiful clam juice released during cooking.
This is the Asian version of spaghetti alle vongole.
Use fresh live clams in the shells, which should smell fresh and feel heavy for their size. Discard any live clams with shells that are open and do not close when tapped, or those with broken shells. Cook fresh clams preferably on the day of purchase, although they may be kept in the refrigerator for 1-2 days.
Ingredients
- 200g dried rice noodles
- 3 tbsp groundnut oil
- 500g fresh live clams in the shells
- 50ml sake or rice wine
- 100ml white chicken stock
- 2 tsp soy sauce
- 2 tbsp fish sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 15g Thai basil leaves
- 1/2 long red chillies, finely sliced
- Lime wedges
For the spice paste:
- 1 Thai birdeye chillies
- 3 garlic cloves
- 3 shallots
- 8g ginger
Instructions
- For the spice paste, put all ingredients in a mortar and pestle, and pound into a smooth paste. Alternatively, you may use a food processor.
- Cook the rice noodles as per packet instructions. Rinse under running water and drain thoroughly.
- Preheat a wok under high heat and add the oil. Add the spice paste and fry until fragrant.
- Add the clams and stir fry briefly. Mix in the sake and chicken stock. Cover and cook for a couple of mins until the shells open.
- Mix in the noodles, and add the soy sauce, fish sauce, sugar and white pepper. Stir through to reheat the noodles and amalgamate the flavours. Turn off the heat.
- Add almost all the Thai basil leaves, and mix until the leaves wilt.
- Garnish with the sliced chillies, the remaining basil and lime wedges. Add a squeeze of lime juice before eating.
Did You Make This Recipe?
Please leave a comment below and let us know how it goes.
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Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.