| 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.
A Message from our Provider:
“God: the most lovable person in the universe”