Udon Noodles with Lemon Grass Clam Broth

Ready in 1h

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6 Lemon grass stalks; white
2 lb Manila or little neck clams;
Freshly-ground white pepper;
1/2 lb Spinach leaves
2 pk Udon noodles
Salt; to taste
But really good)
2 Thai bird chiles
1 White onion; sliced
4 c Chicken Stock
1 tb Fresh Lemon Juice
Canola oil
1/3 c Mirin
4 sl Ginger
1 tb Butter; (optional,

Original recipe makes 4 servings



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. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A10) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai

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Calories Per Serving: 868 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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