Littlenecks and Udon Noodles

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Littlenecks and Udon Noodles

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Clams clams clams no better way to make them a meal! Quick easy and packed full of flavor from the wonderful juice from the clams!



Littlenecks and Udon Noodles

On 02/03/2012 (Friday) at 12:55 am by Benny.
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  • Prep Time:
    10 min
  • Cook Time:
    10 min
  • Ready Time:
    20 min


1 servings


  • 7 littleneck clams per serving
  • one portion organic Udon noodles
  • one chili chopped
  • one clove of garlic chopped
  • olive oil
  • one scallion chopped
  • kosher salt
  • splash of white wine
  • chili sesame oil
  • handful chopped cilantro
  • fresh lime wedge


Start by cooking the Udon noodle according to the package minus 30 seconds drain and give a little shot of olive oil so not to stick and set aside.

In a hot pan add a couple glugs of olive oil add the garlic chili and scallion with a pinch of kosher salt. Let saute for 30 seconds then add the clams and a splash of white wine and cover. Check in about 3 min to see if the clams start to open. Once they are all open (discard any that are closed but make sure to give them a tap to see if they might be stuck closed) add the Udon noodles and a bunch of fresh cilantro to the pan and gently toss around until nicely mixed.

Plate and for some additional heat add a few drizzles of sesame chili oil and a fresh lime wedge that can brighten it all up.  The best thing about this dish is that lovely clam juice just makes the sauce so perfect.




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