Ginger Clam Soup

Recipe Ingredients

1 cup	237ml	Low-sodium nonfat chicken broth
3 cups	711ml	Water
2 tablespoons	30ml	Thinly sliced ginger root
1/2 lb	227g / 8oz	Winter melon - peeled, and
		Cut into 2" pieces - see * Note
1/4 teaspoon	1.3ml	Calt
1 lb	454g / 16oz	Manila clams - see * Note
		Cilantro leaves - (optional)
		Sliced ginger - for garnish

Recipe Instructions

* Note: Winter melon and Manila clams, the smallest clams in the market, can be found in Chinese grocery stores.

Heat chicken broth, water and ginger in large saucepan until boiling. Cover and let simmer 10 minutes. Add winter melon and salt. Cover and simmer 10 minutes.

Meanwhile, clean clam shells of sand and dirt. Rinse well under running water and drain. Set aside.

Add cleaned clams to broth, cover and simmer 4 to 5 minutes, until clams open. Garnish with few cilantro leaves and sliced ginger.

This recipe yields 4 servings.

Each serving: 59 calories; 327 mg sodium; 19 mg cholesterol; 1 gram fat; 4 grams carbohydrates; 8 grams protein; 0.82 gram fiber

Source:
The Los Angeles Times, 01-06-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.