3 lb Littlenecks, preferably
Small, scrubbed and soaked
In cold water to cover for
One hour
4 oz Very thin somen noodles
1 ts Safflower or corn oil
1 ts Dried chili pepper flakes
8 Cloves garlic, smashed and
Cut into thin slices
8 Scallions, ends trimmed, cut
Into 1 1/2-inch lengths and
Smashed lightly with the
Flat edge of a knife
3/4 c Rice wine or sake
1 1/2 c Water
2 tb Fish sauce
1 c Thai holy basil, julienned
Drain the clams. Heat 3 quarts of water until boiling. Add the
noodles, and cook until tender. Drain in a colander, and rinse
lightly to remove the starch. Drain again. Portion the noodles
equally in the noodle bowl.
Heat a large heavy pot, add the oil, and heat until hot, about 30
seconds. Mix the chili pepper flakes, garlic and scallions. Add to
the pot, and stir fry about 10 seconds, until fragrant; then, add
the rice wine and water. Cover, and bring to a boil. Add the
clams, cover and, once the liquid reaches a boil, reduce the heat
to medium and cook, shaking the pot from time to time to allow the
clams to cook evenly. Cook for 8 minutes, or until the clams have
just opened.
Add the basil, and fold into clams and their liquid. Cover, and
cook briefly. Uncover, and add the fish sauce to taste. Portion
the lams and broth into the serving bowls over the noodles. Serve
immediately.
