Clam Rice Noodles with Refreshing Broth
Rich and Flavorful Clam Rice Noodles Recipe
My nephew, a freshman university student, visited with his uncle and aunt. I decided to make him some rice noodles using the shelled clams I had prepared. This recipe yields a wonderfully clear and refreshing broth, packed with the briny essence of fresh clams and the satisfying chewiness of rice noodles. It’s a simple yet impressive dish perfect for a quick and delicious meal.
Main Ingredients- Shelled clams 2kg (thoroughly cleaned)
- Rice noodles 1kg (dried or fresh)
- Potato 1 (medium-sized)
- Onion 1/2 (medium-sized)
- Zucchini or Summer Squash 1/3
- Cheongyang peppers 2 (for a mild kick)
- Green onion 1/2 stalk
- Fish sauce 3 Tbsp (or Korean soup soy sauce)
- Minced garlic 1.5 Tbsp
- Black pepper to taste
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
Wash and prepare all the vegetables. Slice the potato, onion, and zucchini into 0.5cm thick half-moons or half-discs. Finely chop the Cheongyang peppers (removing seeds if you prefer less heat) and diagonally slice the green onion for added aroma.
Step 2
In a large pot, pour 1.5 liters of water and add the cleaned, shelled clams. Cook until the clams open. Remove the clams, and then carefully extract the meat from the shells for some of the clams; reserve the clams with shells for garnish. Set aside the clam meat.
Step 3
The water the clams were cooked in will be cloudy and flavorful. Let the pot sit for a moment to allow any sand or sediment to settle at the bottom. Carefully ladle the clear broth from the top into a fine-mesh sieve, discarding any sediment from the bottom.
Step 4
Return the clarified clam broth to the pot and bring it to a boil. Once boiling, add the sliced potatoes, onions, and zucchini. Cook until the potatoes are slightly translucent. Then, add the chopped Cheongyang peppers and simmer briefly to infuse the broth with their flavor. Remove the cooked vegetables and set them aside.
Step 5
Bring the broth back to a boil. Add the rice noodles and cook according to package directions, or until they reach your desired tenderness. Be careful not to overcook them, as they can become mushy. Aim for a chewy texture.
Step 6
Arrange the cooked rice noodles in serving bowls. Top with the reserved cooked vegetables, the extracted clam meat, and the clams that were kept in their shells. Season the broth with fish sauce to taste, and finish with a sprinkle of black pepper and sesame seeds for a truly delightful and refreshing clam rice noodle soup.
