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| 3 x ca. 450 g | Small clams in shells (about 48); scrubbed |
| 2 Esslöffel | cornmeal |
| 6 x ca. 30 g | Somen (wheat flour noodles); uncooked |
| 1 Teelöffel | vegetable oil |
| 1 Teelöffel | red pepper crushed |
| 8 | cloves garlic thinly sliced |
| 8 | Green onions; cut in 2" pieces |
| 1 1/2 Tasse | water |
| 3/4 Tasse | Mirin; (sweet rice wine) |
| 1 Tasse | basil fresh, thinly sliced |
| 2 Esslöffel | fish sauce |
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1. Place clams in a large bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain; rinse.
2. Cook the somen in boiling water 5 minutes; drain. Rinse under cold water. Drain; set aside.
3. Heat oil in a large Dutch Oven over medium-high heat. Add pepper, garlic, and green onions; stir-fry 30 seconds. Add 1 1/2 cups water and mirin; bring to a boil. Add clams; cover, reduce heat, and simmer 8 minutes or until clams open. Discard any unopened shells. Stir in basil and fish sauce; cook 1 additional mixture.
4. Spoon 1/2 cup noodles into each of 6 bowls; top each with 3/4 cup cooking liquid and 8 clams in shells.
if desired. The substantial quantity of mirin makes this dish surprisingly sweet.
MM_Buster v2.0l.
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