Clam Shabu Shabu

3 Less
Clam Shabu Shabu
Sally POON, Dietitian of Hong Kong Nutritional Association, said "Low in fat and calories, clams are a good source of protein. They are also rich in iron, which is essential for the production of red blood cells on iron deficiency anaemia. Onion is a source of selenium, an antioxidant that can boost immunity and prevent diseases."
Ingredients (Serve 4):
Onion (chopped)1/2
Garlic (chopped)1 teaspoon
Grape seed oil1 teaspoon
Bonito flakes100g
Low-fat milk50ml
Salt1/2 teaspoon
Black pepperto taste
Cooking Method:
1.Soak clams in cool tap water for 4 hours. Drain and set aside.
2.Sweat onion and garlic in grape seed oil until translucent. Saute the clams. Cover and cook until the clams begin to open. Add sake. Cover.
3.To make bonito flakes stock: bring water to the boil; add bonito flakes and cook for 5 minutes, and drain.
4.Pour stock on clams. Add low-fat milk. Season with salt and black pepper. Garnish with parsley and serve.
This recipe is provided by Mr. Christian YANG.
Extract from CookSmart, Issue 13