Guest Author - Sherry Van Der Elst

Probably the one dish I love more than linguini with clam sauce is--yum!--udon noodles with clam sauce! If cherrystones aren't readily available, you can substitute a large can of whole or chopped clams (drained).

Garlic, when used at all in Japanese recipes, is usually sublime--so there's only a hint of it in this recipe.

2 dozen cherrystone clams, scrubbed well in cold water
2 tbsp sake (preferably a dry sake)
2 tbsp cold water
2 tsp soy sauce
1 tsp mirin
1 lb dried udon noodles
2 tsp extra virgin olive oil
1 small garlic clove, peeled and minced
pinch of salt

1. Place the scrubbed clams in a large pot or Dutch oven. Add the sake and two tablespoons of water and cover pot with a tight-fitting lid. Place pot over high heat and steam the clams for several minutes until they just open. Turn off heat and transfer clams to a large bowl using a pair of tongs. Carefully remove the clam meats and discard the empty shells, along with any unopened shells. Cut each meat into quarters and set aside.

2. Pour the remaining liquid from the pot through a fine strainer or colander lined with cheesecloth into a small bowl. Season with soy sauce and mirin and set aside.

3. Bring a large pot of salted water to a rolling boil and cook the udon noodles until they are firm but tender. Drain noodles and rinse under running warm water for a few seconds to remove any excess surface starch. Drain and toss with one teaspoon of the olive oil, then set aside.

4. Heat the remaining teaspoon of olive oil in a large skillet. Add garlic and simmer over low heat for one minute. Add the clam meats and turn up heat to high, stirring constantly to coat evenly in garlic and oil. Add the udon noodles and pinch of salt to the pan and toss to incorporate. Add the reserved broth and continue to saute over high heat for an additional minute or two.

5. Divide the noodles among four bowls and serve immediately.