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, ...
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