Place clams in a tray with 300cc water and 2 tsp salt. Cover with a breathable cloth and leave in a dark place for 1 hour. Drain water. Wash clams in a bowl with fresh water, rubbing them together to clean.

Chop green onion into small pieces and grate the ginger.

In a pot, add 350cc water, clams, and grated ginger. Heat on medium until boiling, then cover and simmer on low heat until clams open.

Add sake, salt, and light soy sauce to the pot. Bring to a boil.

In a separate pot, boil water and cook fresh Chinese noodles according to package instructions. Drain and place noodles in a serving bowl.