(no subject)
Clams over Soba
4 Servings
3 lbs littleneck clams (so cheap recently for an inexplicable reason)
8 oz soba (buckwheat) noodles
1 lb bok choy or napa cabbage
1 tsp fermented black beans
1⁄4 C vegetable oil
2 garlic cloves
1⁄3 C dry white wine
generous amount of Thai basil
salt and pepper
Bring a very large pot of well-salted water to a boil over high heat. Scrub the clams, discarding any that won’t close. When the water has come to a boil, add the noodles and cook following the package directions. Drain and rinse well; set aside. trim and thinly slice the bok choy (4 C). Heat the vegetable oil in a large saucepan over medium heat. Add the clams and white wine to the pan; turn the heat up to high. Cover the pan and cook for 5 to 7 mins, or until the clams open. Discard any clams that won’t open after 6 to 8 minutes. Add the bok choy and beans to the saucepan; cover the pan and steam for 2 minutes or until the bok choy has wilted. Add basil to the top and steam. Add the noodles; cook just until hot.
4 Servings
3 lbs littleneck clams (so cheap recently for an inexplicable reason)
8 oz soba (buckwheat) noodles
1 lb bok choy or napa cabbage
1 tsp fermented black beans
1⁄4 C vegetable oil
2 garlic cloves
1⁄3 C dry white wine
generous amount of Thai basil
salt and pepper
Bring a very large pot of well-salted water to a boil over high heat. Scrub the clams, discarding any that won’t close. When the water has come to a boil, add the noodles and cook following the package directions. Drain and rinse well; set aside. trim and thinly slice the bok choy (4 C). Heat the vegetable oil in a large saucepan over medium heat. Add the clams and white wine to the pan; turn the heat up to high. Cover the pan and cook for 5 to 7 mins, or until the clams open. Discard any clams that won’t open after 6 to 8 minutes. Add the bok choy and beans to the saucepan; cover the pan and steam for 2 minutes or until the bok choy has wilted. Add basil to the top and steam. Add the noodles; cook just until hot.