Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Littleneck clams; scrubbed |
| ½ cup | Sake |
| 1 tablespoon | Ginger; julienned |
| 2 \N | Shallots; sliced |
| ½ tablespoon | Minced garlic |
| ¼ cup | Miso paste; light |
| 4 cups | Chicken stock |
| 1 cup | Shaved fennel |
| 1 pack | (8 oz) udon noodles |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | Chopped scallions |
GARNISH
COOKING LIVE SHOW #CL8941
All recipes courtesy of Ming Tsai In a very hot sauce pan, add the clams and stir. Add the sake and immediately cover to steam open the clams. Add ginger, shallots, garlic and miso and cook until soft. Add chicken stock and reduce by 20 per cent.
Taste for seasoning. Add fennel. In a saucepan blanch the udon noodles in salted boiling water. Plate noodles in large serving bowls and ladle broth and clams over noodles. Garnish with chopped scallions. Posted to Digest eat-lf.v097.n205 by "Tina D. Bell" <tdbell@...> on Aug 13, 1997