Littlenecks with Rice Noodles in Ginger & Garlic Broth

When it comes to littlenecks, we like 'em strictly local. But when Alex spent some time eating the streetfood of Vietnam some years back, he came home with a notebook full of inspiration on combining seafood with the faraway flavors of Southeast Asia. In this recipe, ginger and Thai sriracha chili sauce spice up a simple bowl of littlenecks, kale, and tofu.

 

Littlenecks with Rice Noodles in Ginger & Garlic Broth

Ingredients for 4:
24 Wellfleet littleneck's from Mac's (of course)
1  2-inch piece of fresh ginger, julienned
2 gloves garlic, chopped fine
1 bunch kale, leaves stripped from stems and rinsed
2 cups fresh spinach, washed
1 bunch of scallions, sliced fine
1 8-oz. package rice noodles
2 cups beef stock (or 1 cup vegetable stock & 1 cup seafood stock)
1 cup dry white wine
2 tablespoons sesame oil
1 package firm tofu, cubed into 24 pieces
1 teaspoon sriracha (Asian chile sauce)
2 tablespoons light soy sauce
1 tablespoon honey
Dash of white pepper
Sea salt and pepper to taste

In a deep sauce pan or wok, add sesame oil and kale. Cook covered over medium heat until tender, about 1/2 hour. Add the chopped garlic and julienned ginger to the pan. Simmer, covered 10 minutes. In the meantime, cook the rice noodles according to instructions and set them aside. Add beef broth and wine. Simmer, covered for 10 minutes. Add honey, soy sauce, sriracha, white pepper, littlenecks, and spinach and simmer covered until littlenecks open, about 10 minutes. Taste and season with sea salt and pepper.

In a flat bowl, place a portion of noodles in the middle. Place 6-8 cubes of tofu around edge. Add opened littlenecks, (shell and all) around edge as well. Add kale and spinach in the center of the dish and ladle the hot broth mixture over the top, until noodles and tofu are submerged. Garnish with diced scallions. Enjoy!

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