Yield: 2-3 entree servings.
1 lb. Sea Watch IQF Chopped Sea Clams
1 46-oz. can Sea Watch Sea Clam juice
2 Tbsp. vegetable oil
1 Tbsp. chili garlic paste
4 cups Japanese udon noodles, cooked
½ cup dried wood ear mushrooms, rough chopped
½ cup bamboo shoots, julienned
½ cup water chestnuts, sliced
½ cup carrots, julienned
½ cup scallions, chopped for garnish
1 tsp. lite soy sauce
In medium sauce pot, simmer clam juice, soy sauce, carrots and mushrooms. Cook until carrots are tender and mushrooms are rehydrated and softened. Quickly sauté clams in oil and chili paste for 3 minutes over medium heat. Add clams, water chestnuts and bamboo shoots to sauce pot; bring to a simmer. Place warm udon noodles in center of a bowl. Pour warm soup over nooodles and garnish with chopped scallions.
