Rice Noodles with Clams and Sausage
This fragrant dish of clams and sausage is hearty and satisfying. A fragrant noodle filled broth is a great base for this steaming and delicious meal.
2⁄3 cup peanut oil
5 tbsp. gingerroot, finely minced
3 tbsp. garlic, minced
3-4 fresh chile peppers, finely chopped
7 cups chicken stock
1 bunch cilantro stems, tied
3 8-oz. cured andouille sausages, cut into 1⁄2-in. slices
2 doz. manilla or littleneck clams
2 lb. rice noodles, cooked and drained
1⁄2 cup fresh cilantro
Salt and pepper, as needed
1. In a large wok, heat oil until hot but not smoking. Add gingerroot, garlic, chile peppers and sauté 2-3 min. Add chicken stock and cilantro stems. Let simmer for 10 min., and remove cilantro stems.
2. Sauté andouille until warmed through. Place 1 cup broth in separate pan, add clams, cover and steam until open. Strain broth back into original mixture.3
3. Add noodles to broth and warm through. Add clams, sausage, and cilantro; season with salt and pepper and serve.