Steamed Clams & Somen
Greg Dunmore
Servings
4
Delicate somen noodles and fresh clams come together in a broth that is far greater than the sum of its parts. A simple konbu dashi made with Rishiri Konbu provides a clean, savory foundation that allows the natural briny sweetness of the clams to shine, while white tamari, shio koji, sake, and mirin add subtle layers of depth. Light yet deeply satisfying, this is the kind of dish that feels both elegant and effortless—a perfect meal for warmer days when you want something nourishing without being heavy.
Ingredients
Directions
Make the Konbu Dashi ahead (requires 24 hours, keeps for up to 3 days in the refrigerator).
Place large pot of water on high heat with a lid for the somen. In a separate medium size pot, combine the konbu dashi, white tamari, sake, Liquid Shio Koji and mirin, bring to simmer. Taste for seasoning, it should need a little more salt, but the clams will add some once they are cooked inside. Add the clams, bring to a gentle simmer and put a lid on the pot. Steam for about 3 to 5 minutes, until all clams are open.
To cook the noodles, add them to the boiling water, stir with chopsticks and cook for 1 ½ - 2 minutes. Drain immediately, run under cold water, then plunge the noodles into ice water for 30 to 60 seconds. Drain the noodles well and divide into 4 bowls. Divide the clams and broth into each of the four bowls, garnish with scallions and enjoy.