Name: Ginger Clam Soup
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

It is not easy to get the law killed. Something of a legal disposition remains even in the believer while he is in this world. Many a stroke does self and self-righteousness get, but still it revives again. If he were wholly dead to the law, he would be wholly dead to sin. But so far as the law lives, sin lives. They that think they know the gospel well enough betray their ignorance. No man can be too evangelical [gospel-centered]. It will take all his life-time to get a legal temper destroyed.

Ralph Erskine

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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