Ingredients
- 1 package udon noodles
Steamed Clams:
- 1 pound littleneck clams
- 1/4 cup cooking sake
- 3/4 cup regular sake
Sauce:
- 3 tablespoons light olive oil
- 2 tablespoons butter
- 1/2 small yellow onion, chopped
- 2 tablespoons grated ginger
- 3 cloves garlic, chopped
- 1/2 teaspoon hot pepper flakes
- 1/4 cup cooking sake
- 2 small seeded and chopped tomatoes
- 3 tablespoons finely chopped flat-leaf parsley
- Salt to taste
- 1/2 cup whipping cream
- 1/2 cup clam juice (from the steamed clams)
Directions
Prepare udon noodles according to package directions, drain.
In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside.
In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes.
Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.
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By elklo_13009681
Castro Valley, 43
on July 18, 2010
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This is a great recipe! Steaming clams in sake really makes them tasty! They taste so good that we add extra in since everyone wants the clams.
By samanthaleavitt...
so portland, ME
on January 08, 2009
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I am in love with this recipe...I tweaked it just a bit...did not put clams in but used bottled clam juice, didn't use tomatoes and used green onions for yellow...love it love it love it....did I mention that I loved it? Served noodles along side Ina's Asian Grilled Salmon...delish!
By marczim_2453249
San Diego, CA
on April 16, 2006
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I'm always looking for new ways to prepare udon, and this was one of the best. The sauce provided something of an italian/japanese fusion flavor which was quite tasty. I might cut down on the tomatoes a little bit though, as they tended to overpower the sauce. The clams were some of the best I've ever had. Simple, steamed in sake, and just plain delicious. They also make for a beautiful presentation in their shells. I highly recommend this dish!
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