Clam Pot Recipe

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Emeril Lagasse on Food Network


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1 tablespoons minced ginger

1 bunch of green onions, julienned

3/4 cup julienned Holly basil

1 teaspoon peanut oil

Fish sauce to taste

1 cup sake or rice wine vinegar

8 cloves of garlic, thinly sliced

1/4 pound somen noodles, cooked al dente

3 pounds littleneck clams, scrubbed and soaked

4 cups fish or chicken stock

Pinch of crushed red pepper

1 minced jalapeno

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