Udon Noodles With Lemon Grass Clam Broth

Recipe Ingredients

		Canola oil
2 lbs	908g / 32oz	Manila or little neck clams - cleaned
6		Lemon grass stalks, white part only - sliced
4		Ginger
2		Thai bird chiles
1		White onion - sliced
1/3 cup	78ml	Mirin
4 cups	948ml	Chicken stock
2		Udon noodles
1/2 lb	227g / 8oz	Spinach leaves
1 tablespoon	15ml	Butter - (optional,
		But really good)
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2 minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add chicken stock and turn heat down to simmer.

When clams are open, remove and continue slowly simmering the broth. Check for seasoning. Reduce broth by 20 per cent, which should take about 30 minutes, then strain. Bring broth back to a boil; add udon, spinach, clams and butter. Add lemon juice and serve in large bowls.

This recipe yields 4 servings.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A10)

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