Sake Steamed Clams
Ingredients:
2 lb clam
1 shallot, thinly slice
2 garlic, minced
2 slices ginger, julienne
3/4 cup sake
1 cup water
1 tsp clam broth mix
1/8 tsp pepper
6 basil leaves, thinly slice
Optional: 1 bird eye chili, cut into small rings
3 bundle of vermicelli (Bean Thread Glass Noodles)
Instruction:
Soak clams in water with 2 tbsp of salt and 4 cups of water for 30 minutes. Pull the clams out of the water. Scrub, rinse a few times and drain.
Heat pan with olive oil, add shallot, ginger and garlic and cook for a couple minutes.
Soak vermicelli with hot water for a few minutes, drain and set aside. Test to see your vermicelli is soft enough. You might need to boil it for a little more.
Add clams and cook until the shells start to open. Now you can add sake, clam broth mix, black pepper and water. Continue to cook until the shells are fully open and turn off the heat. (Add a little bit of water if the broth is evaporated). Do not overcook them as they will turn chewy.
Put the prepared vermicelli on a serving dish, put clams on top, add basil and chilli. It is ready to eat.
