| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | La, Times | 4 | servings |
INGREDIENTS
| 1 | c | Low-sodium nonfat chicken broth |
| 3 | c | Water |
| 2 | tb | Thinly sliced ginger root |
| 1/2 | lb | Winter melon; peeled, and |
| Cut into 2" pieces – see * Note | ||
| 1/4 | ts | Salt |
| 1 | lb | Manila clams; see * Note |
| Cilantro leaves; optional | ||
| Sliced ginger; for garnish |
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. Makes 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 Recipe Source: Los Angeles Times - 01-06-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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