Broth of Steaming Scallops, Prawns and Clams With Noodles, Black

• 6 ounces dried black beans, soaked overnight
• 2 cups chicken stock or 2 cups fish stock
• 2 tablespoons finely sliced gingerroot
• 8 medium scallops
• 8 -12 raw tiger shrimp, cleaned and deviened
• 1 lb live clam
• 1 lb noodles
• 1 tablespoon fresh parsley or 1 tablespoon basil
• 2 tablespoons fresh coriander
• 2 fresh red chilies, seeded and finely sliced
• salt & freshly ground black pepper
• 2 limes, juice of

1. Rinse the soaked black beans.
2. Cover with water, bring to a boil, and simmer until tender.
3. Bring the stock to the boil and simmer with the ginger.
4. Steam the seafood in a steamer over simmering stock (if you don't have a steamer, place the seafood into a foil envelope, add a swig of water or white wine, and bake in the oven at its highest temperature for 5 to 10 minutes or until the clams open up).
5. While your seafood is steaming, cook the noodles in boiling salted water until tender and drain.
6. Divide the noodles between 4 deep broth bowls and scatter with the seafood, beans, herbs and chili.
7. Check the seasoning of the broth and serve it from a teapot at the table.
8. Finish with a squeeze of lime juice.

black beans, chicken, gingerroot, scallops, shrimp, live clam, noodles, parsley, fresh coriander, fresh red chilies, salt

Taken from www.food.com/recipe/broth-of-steaming-scallops-prawns-and-clams-with-noodles-black-312730 (may not work)