This recipe uses clams. We also have recipes for lots of other ocean-friendly species.

You will need

  • 1 pound littleneck clams, scrubbed
  • 1/2 cup sake
  • 1 Tbsp. Ginger, thinly sliced
  • 2 shallots, sliced
  • 1/2 Tbsp. garlic, minced
  • 1/4 cup light miso paste
  • 4 cups chicken stock
  • 1 cup fennel, thinly sliced
  • 8 oz. udon noodles
  • 1/4 cup scallions, chopped
  • 2 Tbsp. sesame oil
  • salt and pepper to taste

Heat sesame oil in a large saucepan. Add clams and stir. Add the sake and cover to steam the clams. Once the clams open, add fennel, ginger, shallots, garlic and miso and cook until soft. Add chicken stock and reduce by one-third, then season with salt and pepper. Meanwhile, bring a large pot of salted water to a boil. Blanch the udon noodles. Plate noodles in large serving bowls and ladle broth and clams over noodles. Garnish with chopped scallions.