Chef Marc Giroux draws on the current trendiness of Japanese ramen in the Northeastern U.S. and the local popularity of linguine with clams for this dish. He makes a stock with cherrystone clams, then chops the cooked clams and mixes them with butter. Giroux cooks Manila clams with the clam stock and enriches it with the clam butter. He adds under-cooked ramen noodles and chopped scallions, finishes cooking the noodles and then serves it all in a bowl topped with parsley, lemon zest, ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.