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Sake-Steamed Clams with Soba Noodles

Sake-Steamed Clams with Soba Noodles

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  • 8 ounces soba (Japanese-style) noodles
  • 1 tablespoon vegetable oil
  • 1 bunch scallions, white parts and dark-green parts separated, thinly sliced
  • 1 jalapeño, seeded (unless you crave heat), sliced
  • 1' piece of ginger, peeled, sliced
  • 2 1/2 pounds Manila clams, scrubbed


  • Soba noodles are available at Asian markets and in the Asian foods section of most supermarkets.

Recipe Preparation

  • Cook soba noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse in cold water.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Add white parts of scallions, jalapeño, and ginger. Stir until aromatic, about 1 minute. Add clams; stir to coat and cook for 1 minute, then pour in sake. Cover and cook until clams open, 4—6 minutes (discard any clams that do not open). Using a slotted spoon, transfer clams to a bowl. Discard ginger slices.

  • Transfer noodles to the clam juices in skillet and cook for 1 minute to warm through. Divide noodles among bowls. Toss clams, along with the scallion greens, back into clam juices. Divide clams and broth evenly among bowls.

,Photos by Kimberley HasselbrinkReviews Section

Watch the video: Steamed Clams with Soy Sauce Butter (May 2022).


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