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Drunken Clams and Noodles

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Drunken Clams and Noodles recipe
Photograph by Emma Fishman, food styling by Micah Morton

The base of this insanely flavorful 15-minute soup is fried ginger, rice wine, and black sesame oil, the type of ingredients a Taiwanese grandma might use to make something comforting on a cold day. I prefer to use the Taiwanese rice wine michiu over other rice wines because it provides a clean yet complex aroma that complements the clams perfectly. 

What you’ll need

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