Udon Clams

Udon clams is a fine example of why clams go so well with noodles. Noodles, broth and seafood are a staple in the Asian diet. What a great way to have a light yet satisfying meal.


In a medium sauce pot, simmer the clam juice, soy sauce, carrots and mushrooms, cook until the carrots are tender and the mushrooms are rehydrated and softened. Quickly sauté clams in oil and chile paste for 3 minutes over medium heat. Add the clams, water chestnuts and bamboo shoots to the sauce pot, bring to a simmer. Place the warm udon noodles in the center of a bowl. Pour the warm soup over the noodles and garnish with chopped scallions.

Yield:  2-3 Entrees


  • 1 lb. Sea Watch IQF Chopped Sea Clams
  • 1 46 oz. Sea Watch Sea Clam Juice
  • 2 Tbsp. Vegetable Oil
  • 1 Tbsp. Chile 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, sliced½ Cup Carrots, julienned
  • ½ Cup Scallions, chopped for garnish
  • 1 Tsp. Lite Soy Sauce

Product Codes

Sea Watch: 9831 – 2/5 lb.

Sea Watch: 0231 – 12/46 oz.
Sea Watch: 0431 – 12/45 oz.
Sea Watch: 030889 – 8/16 oz.