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):
| Clams | 450g |
| Onion (chopped) | 1/2 |
| Garlic (chopped) | 1 teaspoon |
| Grape seed oil | 1 teaspoon |
| Sake | 100ml |
| Water | 500ml |
| Bonito flakes | 100g |
| Low-fat milk | 50ml |
| Parsley | Handful |
Seasonings:
| Salt | 1/2 teaspoon |
| Black pepper | to 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
