It's a shame that clams are so expensive, because I really enjoy them. So they are definitely a once-in-a-while pleasure.
This recipe for sake-steamed clams with udon noodles, which we made last night, is fantastic.
We used fewer clams since it was only being made for two. I minced the ginger instead of slicing it and removing it before eating. To me, that just seems silly. But I really like ginger. I also minced the jalapeno. Finished it with scallion greens, but think cilantro would be even better.
And be careful if you enjoy some sake with the meal as well. That stuff can, eh, sneak up on you.
N.Y. Chefs Discover America
2 hours ago