bonappetit4.8
Drunken Clams and Noodles
This insanely flavorful soup comes together in 15 minutes thanks to everyday Taiwanese staples.
👥 4 Servings👤 Jessie YuChen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Cook noodles in a large pot of boiling water (unsalted), stirring occasionally, according to package directions. Drain noodles, reserving 2 cups noodle cooking liquid; divide noodles among bowls.
2
Meanwhile, heat vegetable oil in a large Dutch oven or other heavy pot over medium. Cook ginger, stirring often, until fragrant and lightly browned on both sides, about ⏱️ 4 minutes.
3
Increase heat to high and add clams, chiles, garlic, wine, sesame oil, oyster sauce, and 1½ cups reserved cooking liquid to pot. Stir to combine, then cover and cook until clams open, 5–⏱️ 8 minutes. Uncover pot and remove from heat. Discard any clams that haven’t opened. Stir in Thai basil. Taste broth and add more noodle cooking liquid if too salty or more oyster sauce if not salty enough. Ladle clams and broth over noodles in bowls.
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