Sizzled Clams With Noodles and Watercress

4 servings
30 min

I’ve been wanting to make this dish for weeks now and I finally came around to it today. Sizzled clams with noodles and watercress, doesn’t that just sound delicious? If you’re ever in a hurry and want a simple but full-flavored Asian inspired meal, this is the one to go to. I was able to go to the market, shop, and cook this entree in just one hour! The key to this dish is to have quality ingredients. Splurge on fresh clams and fresh watercress for one delicious deal. Enjoy with a chilled glass of sparkling white wine to complete the dish.

sizzled clams with noodles and watercress

fresh clams

poach clams in sauce

finished dish

Sizzled Clams With Noodles and Watercress
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 lb dried flour noodles
  • 2 tbsp olive oil, divided
  • 1 tbsp minced fresh ginger
  • 2 garlic clove, thinly sliced
  • 1 Thai chile, chopped
  • 2 dozen littleneck clams, scrubbed and rinsed
  • 1 1/2 tsp Chinese black bean sauce
  • 1/4 cup sake
  • 12 ounces watercress thick stems discarded
  • 1 tbsp oyster sauce
  • 1 tbsp butter
  • 1/4 cup cilantro, chopped

Cook noodles according to the directions on the package. Drain and rinse in cold water. Toss the noodles in 1 tsp oil to prevent them from sticking.
Heat 1 tbsp oil in a large saute pan over medium-high heat. Add the ginger, garlic, and Thai chile and saute for 30 seconds. Add the clams, black bean sauce and sake and cover the pan. Continue to cook until the clams open about 7 minutes. Remove the clams from heat.
In the same pan, add 1 tbsp oil. Add the watercress and saute until tender, about 2 minutes. Add the noodles, oyster sauce and butter, stirring to coat the ingredients in the sauce. Return the clams to the pan and stir to combine. Top with cilantro and serve immediately.
Christine Ma
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