Mezcal & Shiro Miso Udon "alle Vongole"

Instructions

1. 1

   Bring 4 cups water to a rapid boil in a medium pot. We aren't salting this water heavily because the udon already contains salt, and the clams bring plenty of brine.

   6 min

   Tip: Cover the pot to bring it to a boil faster.

2. 2

   While the water heats, finely mince 4 cloves garlic and 1 medium shallot.

   3 min

   Tip: Take your time to get a uniform mince so they melt into the pan sauce.

3. 3

   Heat 1 tbsp extra-virgin olive oil in a large, wide skillet or Dutch oven over medium heat. Add the minced garlic and shallot, sautéing until fragrant and translucent but not browned.

   2 min

   Tip: If the garlic starts to color too quickly, pull the pan off the heat for a few seconds.

4. 4

   Pull the pan slightly off the flame (to avoid a flare-up) and pour in 1/4 cup mezcal. Add the purged 2 lbs littleneck clams. Immediately cover the pan tightly with a lid to trap the steam. Let the clams cook until they pop open.

   6 min

   Tip: Shake the pan occasionally. Discard any clams that refuse to open after 6-7 minutes.

5. 5

   Drop the 14 oz frozen Sanuki udon noodles into the boiling water. Cook just until they thaw and separate, which takes very little time. Drain immediately, reserving a splash of the starchy water if you want, though the noodles themselves carry enough starch.

   2 min

   Tip: Don't overcook the udon here; they will finish cooking and absorb flavor in the pan sauce.

6. 6

   Remove the lid from the clams. Using tongs, quickly transfer the opened clams to a side bowl. Leave all the glorious mezcal-clam liquor in the pan.

   1 min

   Tip: Taking the clams out prevents them from turning into rubber erasers while we build the emulsion.

7. 7

   Drop the drained udon directly into the bubbling clam broth. Let the liquid reduce for a minute or two as the noodles drink it up.

   2 min

   Tip: Toss continuously. The friction helps release noodle starch into the broth.

8. 8

   Turn the heat down to low. Add the cold 3 tbsp unsalted butter, 1 tbsp shiro miso, and 1 tsp yuzu kosho. Now, violently toss the pan or stir rapidly with chopsticks. The mechanical action forces the melting butterfat to shear into the clam broth, while the miso acts as a binding agent, creating a thick, opaque, perfectly emulsified pan sauce.

   2 min

   Tip: If the sauce looks broken or oily, add a tiny splash of noodle water and keep whipping. Cold butter is non-negotiable here!

9. 9

   Fold the cooked clams back into the noodles to rewarm them. Toss in 1/4 cup fresh cilantro. Divide between two bowls, making sure to scrape every last drop of that creamy sauce over the top.

   1 min

   Tip: Serve immediately—emulsions wait for no one.