Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Low-sodium nonfat chicken broth

  2. 3 cups 711ml Water

  3. 2 tablespoons 30ml Thinly sliced ginger root

  4. 1/2 lb 227g / 8oz Winter melon - peeled, and Cut into 2" pieces - seeNote

  5. 1/4 teaspoon 1 1/3ml Calt

  6. 1 lb 454g / 16oz Manila clams - seeNote Cilantro leaves - Sliced ginger - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe 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. This recipe yields 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


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