THAI CLAM POT
4 to 6 servings
Place in a heatproof bowl:
- 8 ounces dried thin or flat rice noodles or rice vermicelli
Pour boiling water over the noodles until they are submerged. Use tongs to push them under the water as they soften. Allow to sit, checking every couple of minutes, until the noodles are limp and tender. If using flat rice noodles, this may take up to 10 minutes, but very thin rice noodles will take considerably less time. Drain the noodles and rinse under cold water. Set aside.
Heat in a heavy pot or Dutch oven over medium-high heat until shimmering:
- 2 tablespoons vegetable oil
Add and cook, stirring, for about 15 seconds:
- 8 garlic cloves, thinly sliced
- 1 stalk lemongrass, tender white part only, thinly sliced
- (3 makrut lime leaves)
- 1 teaspoon red pepper flakes or 2 dried red Thai chiles
Add and bring to a boil:
- One 13½-ounce can coconut milk
- 1 tablespoon brown sugar or palm sugar
Add:
- 3 pounds small hard-shell clams, scrubbed
Return to a boil, then reduce the heat to medium, cover, and cook just until the clams have opened, 3 to 5 minutes. Stir in:
- ½ cup cilantro leaves
- 2 tablespoons fish sauce or salt to taste
Divide the noodles among individual bowls, add the clams, and pour the broth over them. Serve with:
- Lime wedges