Udon Finds the Perfect Partners: Clams, Mushrooms, and Garlic

These days udon is almost as ubiquitous as ramen. Served in a hot bowl of fragrant soup, udon satisfies as much with its texture as its flavor. Fat and chewy, the soft noodles are as comforting as dumplings.

Recently we visited Musha, a Tokyo style Izakaya restaurant (424 Wilshire Boulevard in downtown Santa Monica, 310/576-6330). Serving drinks and Japanese tapas--meats grilled at the table on charcoal braziers, sushi, noodles, and soups--the restaurant serves a delicious example of fusion cuisine: Udon Vongole. Using a European approach, the salty clam broth is sweetened with slices of garlic and handfuls of mushrooms.

Since Carlsbad Aquafarm had more of their delicious clams at the Santa Monica Farmers' Market, tonight seemed like the perfect time to make the dish at home.

Udon with Clams, Mushrooms, and Garlic

Fresh udon is sold in Asian markets like Nijiya Markets and even some supermarkets. Following Musha's example I used several varieties of mushrooms. The different textures and flavors added to the pleasures of the dish.

Yield: 2 servings

Time: 30 minutes

Ingredients

2 packages fresh udon
2 pounds live clams, washed
6 cloves garlic, peeled, sliced thin
2 large shallots, peeled, sliced thin
1 tablespoon sweet butter
1 pound mushrooms (shiitake, brown, King trumpet, oyster mushrooms), washed, dried, cut in half
1 tablespoon cilantro leaves, washed, stems removed
Olive oil
Pepper

Method

Steam the clams in 1/2 cup water in a covered pot for 3 minutes. Set aside to cool. Remove the clams from their shells. Pour the broth into a bowl, being careful to discard any grit. You should have 1 1/2 cups of broth.

Sauté the garlic, shallots, and mushrooms with the olive oil until lightly browned. Add the clam broth and butter. Simmer 15 minutes. Season with pepper but don't add salt since the clam broth is salty.

Boil a quart of water. Add the packages of udon. The boiling water will soften the udon in 2-3 minutes. Drain the udon and add to the mushrooms and garlic and stir.

Taste the broth. If it's too salty, add a bit more butter. Add the clams at the last minute so they don't over cook. Serve in deep bowls and top with the cilantro leaves.