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. This recipes works well with leftover steamed clams. Add the cooked clams at the very end to just heat them through. The orange peel and tomatoes give it a great flavor.