Sunday, 28 February 2010

Thai clam pot

Tara's parents, fiona and j came over for dinner last night after just getting back from Sri Lanka.  Another great clam dish with palourdes clams from my new favourite shop - the fishmongers in primrose hill.  It tasted good, but wasn't very thai.  I couldn't find thai basil at short notice, so used ordinary basil, which might have made some difference.  I think a bit of lemon grass and more chilli would make it taste more authentic.

- Soak 800g clams in cold water.
- Cook 125g dried thin noodles (i used ramen) in boiling water as per the instructions (normally around 3-4 mins) then drain, rinse and set aside.
- Heat 2 teaspoons groundnut oil in a pan until hot, then add 3 crushed cloves garlic, 2 spring onions (chopped into 3cm lengths) and 2 chopped dried chillis.
- Fry for 10 secs, then add 300ml water and 150ml sake and bring to the boil.
- Once boiling, add the clams, cover and simmer for 3-4 mins so that the clams are open.
- Add large handful thai basil or coriander, gently stir for 1 minute, then add 2 tablespoons fish sauce.
- Divide the noodles into 2 bowls and ladle in the clams and broth. Serves 2.

We ended up with a slight round the world wine tasting with it - started the evening off with an alsace riesling, then a new zealand sauvignon blanc, then a pinot noir from beaune, then a rioja, then a cahors, then a bottle of montbazillac.  slight hangover this morning!

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