Clams With Asian Noodles Recipes

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CLAMS WITH ASIAN NOODLES



Clams With Asian Noodles image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon fermented black beans
2 tablespoons peanut oil
3 cloves garlic, chopped
1 tablespoon minced fresh ginger
1 teaspoon minced fresh hot green chili pepper
36 littleneck clams, scrubbed
1 1/2 cups salt-free chicken stock
1/4 cup rice wine
2 tablespoons sesame oil
12 ounces Japanese soba (buckwheat noodles)
1 tablespoon chopped scallions
1 tablespoon chopped coriander leaves

Steps:

  • Rinse the black beans in several changes of water to remove excess salt. Pat them dry, then lightly crush them. Set them aside.
  • Heat the peanut oil in a wok or a heavy casserole. Add the garlic, ginger and chili pepper and saute about a minute. Add the clams and stir.
  • Add the chicken stock and rice wine, stir, then cover the pot and cook over medium heat until the clams have opened. Allow the clams to simmer in the broth another six minutes. Taste the broth. If it is too salty, add a little water or unseasoned chicken stock. Remove the pot from the heat.
  • While the clams are cooking, bring a large pot of water to a boil, add the noodles and cook them about five minutes. Drain the noodles and place them in a warm serving dish. Toss them with the sesame oil.
  • Reheat the clams, still in their shells, in their broth then pour the contents of the pot over the noodles. Sprinkle with scallions and coriander and serve

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 12 grams, Carbohydrate 74 grams, Fat 17 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 3 grams, Sodium 1749 milligrams, Sugar 2 grams, TransFat 0 grams

SPICY ASIAN-STYLE NOODLES WITH CLAMS



Spicy Asian-Style Noodles with Clams image

Provided by Sharon Buck

Categories     Pasta     Shellfish     Sauté     Dinner     Seafood     Clam     Noodle     Bon Appétit     Florida     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

8 ounces vermicelli pasta
2 tablespoons oriental sesame oil
1 red bell pepper, thinly sliced
1/2 cup chopped onion
6 garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon dried crushed red pepper
1 cup water
3 tablespoons rice vinegar
2 tablespoons soy sauce
24 fresh clams, scrubbed
1/2 cup chopped fresh cilantro

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Return to same pot; toss with 1 tablespoon sesame oil. Divide pasta among shallow bowls; cover and keep warm.
  • Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add bell pepper, onion, garlic, ginger and dried red pepper. Sauté until bell pepper begins to soften, about 2 minutes. Add 1 cup water, vinegar and soy sauce and bring to boil. Add clams. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open).
  • Spoon clams and sauce over pasta. Sprinkle with cilantro and serve.

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