GATHER JOURNAL

Photograph by Roland Bello Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    

Lemongrass Noodles with Clams

Mains from Issue 1 – Summer 2012 – Float

A gingery, Asian-style riff on linguini with clams. We used somen noodles, but capellini, soba or ramen would be equally slurp-ready.

serves 4



  • 3 cloves garlic, sliced
  • 3 shallots, thinly sliced
  • 1 tsp canola oil
  • 3 stalks lemongrass, white part only, thinly sliced
  • 1 (1-inch piece) ginger, thinly sliced and smashed
  • 2 cups chicken stock
  • 1 ¼ cups water
  • tiny pinch red pepper flakes
  • 1 ½ lb cockles, manilla, or littleneck clams, well scrubbed
  • 8 oz somen noodles
  • 1 bunch watercress, tender sprigs only
  • ¼ cup mint leaves, torn
  • lemon wedges

  • 1

    Cook shallots and garlic in canola oil in a medium saucepan until golden brown, about 7 minutes. Stir in lemongrass and ginger and cook, stirring, 2 minutes. Add stock, water, and pepper flakes and bring to a boil, then reduce heat and gently simmer 15 minutes. Strain, discarding aromatics. Return broth to a boil and add clams and cook, covered, until they just open. (Discard any clams that do not open.)
  • 2

    Meanwhile, bring a large pot of water to a boil and cook noodles 2 minutes, stirring (adjust time if using other noodles). Drain and rinse well under cold water to remove starch.
  • 3

    Divide watercress, mint, and noodles among bowls. Transfer clams as they open to bowls and pour broth over. Serve with squeeze of lemon.