Recipe courtesy of Hideko Pond

Udon Noodles with Japanese Clam Sauce

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  • Level: Intermediate
  • Total: 1 hr 4 min
  • Prep: 29 min
  • Cook: 35 min
  • Yield: 4 servings
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1 package udon noodles

Steamed Clams:

1 pound littleneck clams

1/4 cup cooking sake

3/4 cup regular sake


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)


  1. Prepare udon noodles according to package directions, drain.
  2. 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.
  3. 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.
  4. 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.