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):
|Garlic (chopped)||1 teaspoon|
|Grape seed oil||1 teaspoon|
|Black pepper||to taste|
|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