Udon Noodles with Japanese Clam Sauce

• 1 package udon noodles
• 1 pound littleneck clams
• 1/4 cup cooking sake
• 3/4 cup regular sake
• 3 tablespoons light olive oil
• 2 tablespoons butter
• 1/2 small yellow onion, chopped
• 2 tablespoons grated ginger
• 3 cloves garlic, chopped
• 1/2 teaspoon hot pepper flakes
• 1/4 cup cooking sake
• 2 small seeded and chopped tomatoes
• 3 tablespoons finely chopped flat-leaf parsley
• Salt to taste
• 1/2 cup whipping cream
• 1/2 cup clam juice (from the steamed clams)

1. Prepare udon noodles according to package directions, drain.
2. In a steamer pot, add clams, cooking sake, and regular sake.
3. Steam until the clams open up.
4. Strain, reserving clams and liquid separately.
5. Set aside.
6. In a saucepan, heat olive oil and butter.
7. Add onion, ginger, garlic, and hot pepper flakes.
8. Saute for 2 minutes.
9. Add the cooking sake and simmer for 5 minutes.
10. Add tomatoes, parsley and salt to taste.
11. Simmer an additional 5 minutes.
12. Add whipping cream and simmer 3 minutes.
13. Add reserved clam juice and simmer an additional 3 minutes.
14. Toss the sauce over the noodles and garnish with the steamed clams.

udon noodles, littleneck clams, cooking sake, regular sake, light olive oil, butter, yellow onion, ginger, garlic, hot pepper, cooking sake, tomatoes, flatleaf parsley, salt, whipping cream, clam juice

Taken from www.foodnetwork.com/recipes/udon-noodles-with-japanese-clam-sauce-recipe.html (may not work)