8 little Neck Clams 1/2 cup Sake 1 tbsp. Ginger 1 tbsp. Garlic 2 ounces Butter 1/4 cup Onion 1 1/2 tbsp. Scallion 1 sprig Cilantro 2 tbsp. Oyster Sauce 2 tbsp. Sesame Oil 4 ounces Udon Noodles Salt & Pepper to taste
Heat saute' pan. When hot, add sesame oil. After oil is heated add clams and onion. While you saute' the clams and onion, add the ginger and garlic. Continue cooking, adding the oyster sauce. Add sake and cover the pan. Be cautious of flame when adding the sake. The steam from the sake will open up the clams as they cook in the broth. Remove the cover when clams are opened, add butter and stir. When the butter has melted into the sauce add cooked udon noodles, chopped scallion and cilantro sprig. Season with salt and pepper if desired.