Clams and Snap Peas in Ginger-Lemongrass Broth
Ingredients
8 oz. low-sodium soba noodles
2 lbs. clams
1 stalk lemongrass
1 1/2 cups reduced-sodium chicken broth
6 quarter-size slices fresh ginger
1/4 tsp. curry powder
12 oz. sugar snap peas, trimmed
3/4 cup reduced-fat coconut milk
11/2 tsp. fresh lime juice
Instructions
1. Cook soba noodles according to package directions; drain and rinse with cool water.
2. Submerge clams in a bowl of cold water. Swish them around, then remove to a clean bowl with your hands, leaving behind any sediment.
3. Trim and discard dry, woody top section and outer layers of lemongrass. Gently pound remaining tender inner stalk with the heel of a
knife, then cut into 1-inch pieces. Put lemongrass, broth, ginger, and curry powder into a wide pot. Bring to a boil. Reduce heat, cover,
and simmer 5 minutes. Place a wide steamer basket in pot. Add clams. Cover and steam over medium-high heat for 7-10 minutes, until most clams are opened. Transfer opened clams to a bowl; cover to keep warm. Let unopened clams steam a few minutes longer; when open, add to bowl. Discard any unopened clams.
4. Put snap peas in steamer basket. Cover and steam 3-4 minutes, until crisp-tender. Place soba noodles in shallow serving bowls and top with steamed peas. Remove steamer basket from pot.
5. Stir coconut milk into broth mixture. Heat thoroughly, then add lime juice. Add salt, if desired. Arrange clams over snap peas, then top
with hot broth, leaving solids behind in pot. Serve immediately.
Courtesy of Sprouts Magazine, Mar/Apr 2011
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