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Udon Noodles With Lemon Grass Clam Broth

Yield: 4 servings

Ingredients and directions for this recipe

Canola oil
2 lb Manila or little neck clams;
-cleaned
6 Lemon grass stalks; white
-part only, sliced
4 sl Ginger
2 Thai bird chiles
1 White onion; sliced
1/3 c Mirin
4 c Chicken stock
2 pk Udon noodles
1/2 lb Spinach leaves
1 tb Butter; (optional,
But really good)
1 tb Fresh lemon juice
Salt; to taste
Freshly-ground white pepper;
-to taste

In a very hot stock pot, add 1 tablespoon oil, add clams and stir for 2
minutes. Add lemon grass, ginger, chiles and onion and stir for 2 more
minutes. Season. Deglaze with mirin and reduce liquid by 80 per cent. Add
chicken stock and turn heat down to simmer. When clams are open, remove and
continue slowly simmering the broth. Check for seasoning. Reduce broth by
20 per cent, which should take about 30 minutes, then strain. Bring broth
back to a boil; add udon, spinach, clams and butter. Add lemon juice and
serve in large bowls. This recipe yields 4 servings.

See also:
Previous recipe Udon Noodles With Asparagus And Mushrooms
Next recipe Udon Noodles With Spiced Beef And Mint

Or try one of these recipes:
Chicken With Pasta & Sun-dried Tomatoes
Garlicky Eggplant, Tomato And Basil Bobolis