Wash the clams by rubbing the shells together.

Shell the broad beans and remove the thin skin by making a shallow cut on the rounded side.

Cut the glass noodles into manageable lengths.

In a pot, combine clams, sake, soy sauce, and water. Bring to a boil, cover, and cook over medium heat until the clams open.

Add the glass noodles and broad beans to the pot. Stir gently and cook for 2 minutes over medium heat.