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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (980g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 122 (14%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 155.5mg||48 %|
|Sodium 768.7mg||27 %|
|Potassium 1321mg||35 %|
|Total Carbohydrate 142.6g||42 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 135.4g|
|Protein 38.1g||54 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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