Recipe: Udon Noodle Pot

Udon Noodle Pot

6 generous servings

All the good stuff's in here. If you make the dashi -- a simple broth of dried bonito flakes, dried seaweed and water -- in advance, the rest of the dish can take less than half an hour to prepare. Adapted from St. Andrew's Cafe at the Culinary Institute of America in Hyde Park, N.Y.

For the dashi (makes about 4 cups):

4 1/2 cups cold water

One 3-inch piece dried kombu (kelp)

2 ounces bonito flakes

For the udon noodle pot:

1 pound fresh udon noodles (may substitute 12 ounces dried udon noodles; see box at right)

1 tablespoon peanut or canola oil

4 cups dashi (see above)

16 littleneck clams, well scrubbed