Calistoga Clams

1 1/4 cups dry white wine
1 1/4 cups fish stock or canned unsalted chicken broth
1 1/4 cups sparkling water
1 14 1/2-ounce can chopped tomatoes
2 tablespoons finely chopped garlic
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried, crumbled
24 small to medium clams (about 3 pounds), scrubbed
4 ounces somen (thin Japanese wheat noodles), broken in half
1 tablespoon chopped fresh basil
1 1/2 teaspoons minced orange peel (orange part only)
1 teaspoon chopped fresh oregano

Bring first 6 ingredients to boil in large pot. Simmer 10 minutes. Break up tomatoes with wooden spoon. Add clams. Cover and cook until clams open, about 5 minutes. Using slotted spoon, transfer clams to bowls; keep warm.

Add remaining ingredients to pot. Reduce heat and cook 5 minutes, stirring occasionally. Season to taste with salt and pepper. Pour over clams.

Makes 4 servings.


The somen noodles called for in this recipe are a very thin Japanese wheat noodle. They are available in the Asian section of many supermarkets, at Southeast Asian markets and at specialty foods stores.

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