Enjoy with added flavor from chopped herbs and lemon wedges.
- Cooking time
- 15 minutes
- Nutrition facts are for one serving.
- Place the rice vermicelli into boiling water and cook for 2 to 3 minutes, then remove into cold water and drain in a colander.
- Rub the Manila clams together to clean. Place 400 ml (14.1 fl. oz.) of water into a pot and boil on high. Once the shells open, add in the Chinese chives chopped up into 1 cm (0.4 in.) lengths and (1). Adjust the flavor with the soy sauce and a dash of salt.
- Serve (2) into bowls, top with the cilantro and mint leaves and red chili pepper and garnish with the lemon wedges.
Rubbing the shells together to wash
Asari clams / shijimi clams - purging shellfish