Recipe courtesy of Hideko Pond
Udon Noodles with Japanese Clam Sauce
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 872
- Total Fat
- 28
- Saturated Fat
- 11
- Carbohydrates
- 98
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 35
- Cholesterol
- 82
- Sodium
- 1055
- Total: 1 hr 4 min
- Prep: 29 min
- Cook: 35 min
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.