Pasta & noodles
Miso Butter Clam Udon
Chewy noodles, umami butter glaze
- 15 min
- Easy
- Serves 2
Ingredients
- 8 razor clams, sliced
- 2 blocks frozen udon
- 2 tbsp butter + 1 tbsp white miso
- 1 tbsp mirin, 1 tsp soy
- Green onion, shichimi togarashi
Method
- Refresh udon in boiling water 60 seconds; drain.
- Mash miso into butter.
- Melt the miso butter with mirin and soy in a hot pan.
- Toss udon to glaze, clams in for the last minute.
- Green onion + a shake of shichimi.
Tip. Frozen sanuki udon beats dried by a mile — keep a stash.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.