Instructions: In a very hot sauce pan, add the clams and stir. Add the sake and immediately cover to steam open the clams. Add ginger, shallots, garlic and miso and cook until soft. Add chicken stock and reduce by 20 percent. Taste for seasoning. Add butter and stir. Add fennel.

In a saucepan blanch the udon noodles in salted boiling water. Plate noodles in large serving bowls and ladle broth and clams over noodles. Garnish with chopped scallions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.