Sizzled Clams with Udon Noodles and Watercress

Name: Sizzled Clams with Udon Noodles and Watercress
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons Chinese black bean sauce; 59 milliliters canola oil; 4 servings Chile oil, for drizzling; 1 Tbsp minced flat-leaf parsley; 1 Tbsp minced fresh ginger; 1 garlic clove, thinly sliced; 24 littleneck clams, scrubbed and rinsed; 2 Tbsps oyster sauce; 59 milliliters sake; 1 scallion, thinly sliced; 198 grams dried udon noodles; 1 Tbsp unsalted butter; 170 grams bunch watercress , thick stems discarded

Sizzled Clams with Udon Noodles and Watercress is a pescatarian recipe with 4 servings. This recipe covers 12% of your daily requirements of vitamins and minerals. One serving contains 487 calories, 11g of protein, and 32g of fat. This recipe from Food and Wine requires canolan oil, scallion, sake, and littleneck clams. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a medium saucepan of boiling water, cook the udon until tender, 5 minutes.

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Water

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Sauce Pan

Drain and toss with 1 teaspoon of the canola oil.

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Canola Oil

Meanwhile, heat a wok until very hot.

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Wok

Add 2 tablespoons of the canola oil and when it starts smoking, add the clams. Cover and cook for 2 minutes.

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Canola Oil

Clams

Add the ginger, garlic, parsley and black bean sauce and stir-fry for 2 minutes.

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Black Bean Sauce

Parsley

Garlic

Ginger

Add the sake, cover and cook until the clams open, about 5 minutes longer.

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Clams

Sake

Pour the clams and their juices into a large bowl.

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Clams

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Bowl

Return the wok to high heat and add the remaining 2 tablespoons of canola oil.

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Canola Oil

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Wok

Add the watercress and stir-fry until crisp-tender, about 2 minutes.

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Watercress

Add the udon, oyster sauce and butter and stir-fry until the udon are evenly coated. Return the clams and any accumulated juices to the wok and stir-fry just until combined.

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Oyster Sauce

Butter

Clams

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Wok

Transfer to the bowl, garnish with the scallion and drizzle with chile oil.

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Chili Oil

Green Onions

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Bowl

Serve immediately.

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Sauce Pan

Wok

Bowl

Ingredients

Servings:

2teaspoons

Chinese black bean sauce 59milliliters

canola oil 4servings

Chile oil, for drizzling 1Tbsp

minced flat-leaf parsley 1Tbsp

minced fresh ginger 1

garlic clove, thinly sliced 24

littleneck clams, scrubbed and rinsed 2Tbsps

oyster sauce 59milliliters

sake 1

scallion, thinly sliced 198grams

dried udon noodles 1Tbsp

unsalted butter 170grams

bunch watercress , thick stems discarded

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.