Instructions: 1. Place clams in a large bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain; rinse.

2. Cook the somen in boiling water 5 minutes; drain. Rinse under cold water. Drain; set aside.

3. Heat oil in a large Dutch Oven over medium-high heat. Add pepper, garlic, and green onions; stir-fry 30 seconds. Add 1 1/2 cups water and mirin; bring to a boil. Add clams; cover, reduce heat, and simmer 8 minutes or until clams open. Discard any unopened shells. Stir in basil and fish sauce; cook 1 additional mixture.

4. Spoon 1/2 cup noodles into each of 6 bowls; top each with 3/4 cup cooking liquid and 8 clams in shells.

Yield: 6 servings.

Notes: Cooked angel hair pasta can be used in place of the somen noodles, if desired. The substantial quantity of mirin makes this dish surprisingly sweet.

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