COOKING LIVE SHOW #CL8941 All recipes courtesy of Ming Tsai In a very hot sauce pan, add the clams and stir. Add the sake and immediately cover to steam open the clams. Add ginger, shallots, garlic and miso and cook until soft. Add chicken stock and reduce by 20 per cent. Taste for seasoning. Add fennel. In a saucepan blanch the udon noodles in salted boiling water. Plate noodles in large serving bowls and ladle broth and clams over noodles. Garnish with chopped scallions. Posted to Digest eat-lf.v097.n205 by "Tina D. Bell"
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|Serving Size: 1 Serving (2757g)|
|Recipe Makes: 1|
|Calories from Fat: 309 (16%)|
|Amt Per Serving||% DV|
|Total Fat 34.4g||46 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 14.1g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 268.9mg||83 %|
|Sodium 2970.3mg||102 %|
|Potassium 4183.8mg||110 %|
|Total Carbohydrate 269.3g||79 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 252.7g|
|Protein 95.4g||136 %|
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Calories per serving: 1905
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