Drunken Clams and Noodles

Hi Everyone! Welcome to Djalali Cooks. Today I have a recipe that is quick to prepare and is just plain wonderful. It’s a light noodle soup; the fresh flavors of ginger and basil mingle with sake and oyster sauce to create a flavorful and refreshing soup that comes together quickly, in one pot. I am substituting canned clams for fresh, in-the-shell clams, which works out just fine if you can’t get a hold of fresh clams. Let’s get right to it – Drunken Clams and Noodles.

This recipe is from Bon Appétit, and the canned clams aren’t the only substitution I had to make. I also used Serrano chiles instead of Bird’s Eye chiles and I am adding chopped cilantro. We will use 3-4 packages of dried ramen noodles. Bring unsalted water to boil in a large pot and cook noodles according to package directions. before draining the noodles, scoop out 2 cups of the pasta water then drain the noodles and portion the noodles into two or four wide, shallow serving bowls. (If only serving two people, you will have leftover noodles.)

While the water is coming to a boil, prep the rest of the ingredients. We have 2 cans of chopped clams, garlic, ginger, the Serrano chili, fresh basil, scallions and cilantro. We also have the oyster sauce, sake and sesame oil. Thinly slice a 2-inch piece of ginger, thinly slice the garlic cloves, scallions and the chile. Rough chop the cilantro and drain the clams.

Drunken Clams Broth

When the noodles are drained and set aside, in the same pot used to boil the noodles, heat 1 tablespoon of grapeseed oil over medium heat. add the sliced ginger to the pot and cook while stirring until the ginger becomes fragrant and begins to brown around the edges, about 4 minutes.

Increase heat to high and add the garlic, clams, chile slices, sesame oil, oyster sauce, sake and 1.5 cups of the reserved cooking liquid from the noodles.

Stir to combine and bring to a simmer. Cover and let simmer for 5 minutes. If you’re using fresh clams, let them go 5-8 minutes and then discard any unopened clams.

After 5 minutes, remove cover and stir in the fresh basil, sliced scallions and rough chopped cilantro. Remove from heat. Taste for seasoning. If it needs more salt, add another tablespoon or so of oyster sauce. If it’s too salty for you, add more of the reserved noodle cooking liquid.

Then simply ladle the soup over the portioned noodle bowls.

And that’s it! Pretty simple, very quick. Finish the portions with your favorite chili crunch or hot sauce, like Sriracha.

Drunken Clams and Noodles

The cooked Serrano chiles don’t add a lot of heat, but the ginger adds its warming flavor, while the fresh herbs lend a bright freshness. Simple and fresh tasting, this soup is warming on a cold day, but I think it would be a great summer soup too. There are so many great textures in this soup – the ginger maintains a little crunch along with the sliced scallions; bouncy chewy ramen noodles; and of course the tender chewy clams.

Thank you all for joining me today for Drunken Clams and Noodles. Such a quick, simple and flavorful soup is a great thing to keep in your back pocket. Be sure to pin this recipe to Pinterest, it will be a perfect weeknight dinner when summer rolls around again. For another great noodle dish, try this Vietnamese Grilled Pork Noodle Bowl. Take care and be well, xo Kelly

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Drunken Clams and Noodles

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Dinner, Main Course – Asian-inspired

By Adapted From Bon Appétit – Serves: 2-4

Prep Time: 10 Minutes – Cooking Time: 15 Minutes – Total Time: 25 Minutes

Drunken Clams and Noodles is a light, fresh and simple ramen noodle soup, with fresh ginger, basil and cilantro, sake and oyster sauce.

Ingredients

• 3-4 packages Dried Ramen Noodles
• 1 tbsp. Grapeseed or Vegetable Oil
• 1 2-inch piece of Fresh Ginger, scrubbed and sliced thin
• 2 6.5-oz. Cans Chopped Clams, drained; Or 3 lbs. Fresh Clams, shells scrubbed
• 1 large Serrano Chile, or 3 Bird's Eye Chiles, sliced thin
• 3-4 Garlic Cloves, sliced thin
• 1 cup Dry Sake
• 1/4 cup Toasted Sesame Oil
• 2 tbsp. Oyster Sauce
• 1 cup Fresh Basil Leaves
• 1 cup Rough Chopped Fresh Cilantro
• 4 Scallions, sliced thin
• Optional garnish: Chile Crunch or Sriracha

Instructions

1

Bring unsalted water to boil in a large pot and cook noodles according to package directions. before draining the noodles, scoop out 2 cups of the pasta water then drain the noodles and portion the noodles into two or four wide, shallow serving bowls. (If only serving two people, you will have leftover noodles.)

2

When the noodles are drained and set aside, in the same pot used to boil the noodles, heat 1 tablespoon of grapeseed oil over medium heat. add the sliced ginger to the pot and cook while stirring until the ginger becomes fragrant and begins to brown around the edges, about 4 minutes.

3

Increase heat to high and add the garlic, clams, chile slices, sesame oil, oyster sauce, sake and 1.5 cups of the reserved cooking liquid from the noodles.

4

Stir to combine and bring to a simmer. Cover and let simmer for 5 minutes. If you're using fresh clams, let them go 5-8 minutes and then discard any unopened clams.

5

After 5 minutes, remove cover and stir in the fresh basil, sliced scallions and rough chopped cilantro. Remove from heat. Taste for seasoning. If it needs more salt, add another tablespoon or so of oyster sauce. If it's too salty for you, add more of the reserved noodle cooking liquid.

6

Ladle the soup over the portioned noodle bowls.

7

Finish the portions with your favorite chile crunch or hot sauce, like Sriracha.