Kristen's Recipes

1/2 C. cornmeal

1 T. kosher salt

1/4 C. olive oil

1 small onion, minced

1/2 C. dry white wine

1 T. fresh lemon juice

1 small dried red chile

2 bay leaves

1/4 tsp. hot paprika

Freshly ground black pepper

4 garlic cloves, minced

1/4 C. plus 2 T. minced fresh parsley

A few saffron threads

1/2 C. fish stock or 1/4 C. bottled clam juice diluted with 1/4 C. of water

FOR THE CLAMS: In a bowl, cover the clams and cornmeal with water; add the salt. Soak for 45 minutes; drain and rinse. Heat the oil in a nonreactive skillet. Add the onion and cook over moderate heat until translucent. Add the clams, wine, lemon juice, chile, bay leaves, paprika and pepper. Cover and cook over high heat, stirring; remove the clams as they open.  FOR THE SAUCE:  In a blender or mini-processor, puree the garlic with 5 T. of the parsley and the saffron. Add the fish stock and the garlic mixture to the skillet and cook until the sauce is slightly thickened, about 1 minute. Divide the clams among 4 soup plates, spoon the garlic sauce on top and garnish with the remaining 1 T. parsley.

Yield:

Calories:

Fat:

Fiber:

1 lb. Sea Scallops (about 12), sliced in half horizontally

8 cloves of garlic, minced

¾ C. White Wine

¼ C. fresh Parsley

In nonstick skillet large enough to hold all scallops in 1 layer, heat cooking spray until hot but not smoking. Add scallops, sprinkle with garlic, and brown well on one side, 2-3 minutes.  Turn scallops and brown well on the other side (garlic will get brown and crunchy).  Remove scallops from pan and keep warm.  De-glaze pan with white wine, scraping up any brown bits and garlic.  Add parsley and simmer uncovered for five minutes. Serve scallop halves with sauce.  From: Eating Well After Weight Loss Surgery.

Yield: 4 servings

Calories: 140

Fat: 1g

Fiber: 0g

3 T. extra virgin olive oil

11/2 C. chicken stock

3 ounces yellow polenta

4 large pomegranates

1 T. Pernod

12 baby artichokes

2 baby fennel bulbs

1/2 C. chardonnay

1 C. fish stock

1 pinch saffron

2 ounces fresh chives, minced

Salt and pepper to taste

Sauté halibut in 1 T. olive oil until caramelized on all sides and transfer to a 300°F oven; bake for about 8 minutes or until medium done. Bring chicken stock to boil, gradually add polenta and cook for 10 minutes, stirring often until creamy. Season with salt and pepper. Finish with 1 T. extra virgin olive oil. Hold for service. Split pomegranates and remove seeds. Extract juice and strain. Bring to boil. Add the Pernod and cook for 5 minutes until reduced by half. Transfer to an ice bath and chill until juice has a syrupy consistency. Transfer to a small squeeze bottle. Trim and clean artichokes and fennel. Saute artichokes in 1 T. olive oil for 5 minutes; add fennel (both should finish cooking at the same time). Remove vegetables. Deglaze pan with the wine and reduce by half. Add fish stock and saffron and reduce by half. Adjust seasonings and add chives. Hold for service. On 4 warm plates, place equal amounts of polenta in the center. Top each with vegetables and sauce then with halibut. Drizzle with lines of pomegranate syrup. Serve immediately.

1 T. all-purpose flour

2 tsp. vegetable oil

1/2 C. minced shallots

1 T. curry powder

1 C. diced red bell pepper

1 1/2 C. diced tomato

1/2 C. light coconut milk

1/4 C. chopped fresh or 4 tsp. dried basil

1 T. fresh lemon juice

1 tsp. sugar

1/2 tsp. salt

1 (10 1/2-ounce) can low-salt chicken broth

6 C. hot cooked rice

3 T. Flaked sweetened coconut, toasted

Combine shrimp and flour in a bowl; toss well, and set aside. Heat oil in a large skillet over medium-high heat. Add shallots and curry powder; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.

Yield:

Calories:

Fat:

Fiber:

3 T. butter, divided

4 cloves garlic, finely chopped

1 medium onion, finely chopped

2 ribs celery with green leafy tops, finely chopped

1 small green bell pepper, seeded and finely chopped

4 to 5 sprigs fresh thyme, intact

1 bay leaf, fresh or dried

Salt and black pepper

1 T. Worcestershire sauce, eyeball it

1 to 2 T. plus 2 tsp. hot sauce (recommended: Frank’s Red Hot), divided

2 T. all-purpose flour

1/2 C. beer, 1/3 of a bottle

3 C. chicken stock, divided

1 (14-oz.) can diced tomatoes

1 C. chopped frozen okra, optional

1 1/2 lb. peeled, deveined medium to large shrimp, tails removed

1 C. whole milk

1 C. quick cooking (sometimes marked “instant”) polenta

Heat a large skillet over medium high heat. Add extra-virgin olive oil and 1 T. butter. When butter melts into extra-virgin olive oil, add garlic, onions, celery, bell peppers, thyme, bay leaf then season with salt and pepper. Cook veggies 7 to 8 minutes until tender, add in the Worcestershire, 1 to 2 T. hot sauce (medium to spicy heat level) and the flour and cook 1 minute more then add in beer and cook it off, another 30 seconds or so. Whisk in 1 C. of stock then add tomatoes and okra, if using, and bring to a bubble. Add shrimp and cook 3 to 5 minutes, until shrimp turn pink and firm then turn off heat. Remove thyme stems and bay leaf.   Bring remaining 2 T. butter, 2 C. stock, 1 C. milk and 2 tsp. hot sauce, to a boil in a sauce pot. Stir in 1 C. quick cooking polenta. Stir constantly to mass the cornmeal. Once the mixture thickens to the consistency of whipped potatoes, season the “grits” with salt and divide among dinner plates.

Yield:

Calories:

Fat:

Fiber:

4 Cloves Garlic, minced finely

1 tsp. Red Pepper Flakes

1 lb. Medium Shrimp, peeled and deveined

2 tsp. Fresh Lemon Juice

2 tsp. Dry Sherry

1 tsp. Paprika

Salt and Pepper

Fresh Parsley for garnish

Warm olive oil in a saute pan over medium heat.  Add garlic and red pepper flakes and saute for a minute.  Raise heat to high and add shrimp, lemon juice, sherry and paprika.  Stir well and saute, stirrly briskly, until shrimp turn pink, about 3 minutes.  Season with salt and pepper to taste and the sprinkle a little chopped parsley for color.

2 T. chopped fresh parsley

2 tsp. grated lemon peel (zest)

1?2 tsp. fresh ground pepper

2 T. Extra Virgin olive oil, divided

1?4 C. chicken broth and 1?4 C. dry white wine

2 T. fresh lemon juice

1 (5-oz.) package Tuna Creations (Star-Kist Flavor Fresh Pouch, Zesty Lemon)

1/4 C. grated Parmesan cheese

Cook linguine in a large pot of boiling water until al denté. Drain. Transfer to medium serving bowl and add parsley, lemon peel, pepper and 1 T. oil. Toss to coat.. In a medium-sized nonstick skillet, heat 1 T. olive oil and add tuna. Cook for 1 minute. Add chicken broth, wine, and lemon juice to pan. Cook for an additional 1 or 2 minutes or until mixture is hot. Pour mixture into linguine and toss well. Sprinkle with cheese and serve.

Yield:

Calories:

Fat:

Fiber:

3/4 C. finely chopped pecans

4 (6 oz.) fillets orange roughy

1 T. chopped shallots

2 tsp. butter

1/2 C. white wine

2 tsp. cornstarch

1 C. orange juice

2 tsp. Dijon mustard

Place the egg and pecans in separate shallow bowls. Dip fillets into egg, then coat with pecans. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400 degrees F for 20-25 minutes or until fish flakes easily with a fork.  Meanwhile, in a small saucepan, sauté shallot in butter until tender. Add wine. Bring to a boil; cook for 1-2 minutes or until liquid is reduced by half. In a small bowl, combine the cornstarch, orange juice and mustard until smooth; stir into wine mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with orange roughy.

Yield:

Calories:

Fat:

Fiber:

8 thin slices serrano, prosciutto or similar cured ham

About 1 C. all-purpose flour

1/3 C. olive oil

For Topping (optional):

1/4 C. dry white wine

2 T. unsalted butter

1 1/2 C. sliced fresh mushrooms

Lemon wedges

Sprinkle the trout inside and out with salt and pepper. Slip 1 slice of ham inside each trout. Wrap a second ham slice around the center of each trout, leaving the head and tail exposed. Skewer the cavity closed with toothpicks or tie with kitchen string. Spread the flour on a large plate.  In a large sauté pan or frying pan over medium heat, warm the olive oil. Dip the trout in the flour, coating it evenly, and fry, turning once, until golden on both sides, about 4 minutes per side. Transfer to a warmed platter or individual plates. FOR TOPPING (optional): Raise the heat to high, pour the wine into the pan and deglaze the pan by stirring to dislodge any browned bits from the pan bottom. Reduce the heat to medium, add the butter and when it melts, add the mushrooms. Sauté until tender, about 8 minutes.  Remove the toothpicks or string from the trout and spoon the mushrooms over them, if using. Serve hot with lemon wedges.

Yield:

Calories:

Fat:

Fiber:

1/2 C. cooking liquid from asparagus

2 T. butter

2 to 4 thick cod fillets

Place asparagus pieces into saucepan, cover with water, and bring to a boil, lower heat and simmer for 5 minutes or until soft. With a slotted spoon, transfer asparagus to processor, add 1/3 C. cooking liquid, cover and process until creamy and smooth. Add 1 T. butter or olive oil and process until velvety smooth. Season with salt and pepper. Return to saucepan. Blanch asparagus tips. Season fish generously with kosher or sea salt and freshly ground black pepper. Melt remaining butter in nonstick skillet, place fish, rounded side down, in skillet and cook over medium high heat until golden. Turning once. Cover and cook until fish reaches desired doneness — just beginning to flake. Spoon reheated sauce onto plate, top with fish and drained asparagus tips. Spoon a little of the sauce over the top. Sprinkle with pepper.

Yield:

Calories:

Fat:

Fiber:

1 orange, juice and segments

2 cups cooked spaghetti squash

pinch salt

2 T butter

8 oz. Dungeness crab leg meat

12 whole hazelnuts, toasted and peeled

2 T avocado balls, scooped with a melon baller

3 T whole cranberries cooked in a little water until they pop

Preheat oven to 350° Prepare beurre blanc and reserve. Using a sharp parring knife, peel the orange making sure to remove all of the white pith. Cut the orange segments from between the membranes and reserve. Then squeeze what is left of the orange and its membranes to extract the juice. Reserve the juice and segments. To cook spaghetti squash: split 1 squash lengthwise and scrape out the seeds. Place it in a baking dish, cut-side down, add 1 cup water and bake for 1 hour or until soft. Remove and run slow running cold water over the cooked squash to cool. Drain, cut side down on a towel. When the squash has cooled and drained, use a dinner fork to scrape out the pulp. It will string and look like golden strand of thin spaghetti. Place 2 cups of the cooked squash in a baking dish, sprinkle with salt and dot with 1 T butter. Put in oven to heat while you prepare the crab. Melt 1 T butter in a sauté pan over medium heat. Add crab legs and hazelnuts. Heat for 1 minute. Add avocado, orange segments, orange juice and cranberries. Cook for 30 seconds and remove from heat.  Remove squash and create nests on two dinner plates. Spoon crab into the center of each nest and arrange some of the cranberries and hazelnuts on the squash as a garnish. Pour the sauce over all. Approximate preparation time: 1 1/2 hours to cook and cool the squash. 20 minutes for the remainder of the preparation.

Beurre Blanc Sauce:

6 oz. white wine

3 oz. white wine vinegar

3 whole black peppercorns

1 shallot, cut into quarters

1 cup heavy cream

6 oz. cold, unsalted butter, cut into pieces

3 oz. cold butter, cut into pieces

Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon, Calphalon). Reduce until the mixture is just 1-2 T. and has the consistency of syrup. Add the cream and reduce again until mixture is 3 to 4 T. and very syrupy. Remove pan from heat. Add butters, about 2 ounces at a time, stirring constantly and allowing each additional piece to melt in before adding more. (If mixture cools too much, butter will not melt completely and you’ll have to reheat slightly.) Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use it.

Yield:

Calories:

Fat:

Fiber:

2 tsp. toasted sesame oil

4-5 large shallots, sliced in half, peeled, and sliced in long pieces

1 T. pure maple syrup

1 large steelhead trout filet (2 to 3 lbs), skin left intact

2 large limes

1 T. fresh grated ginger root

1 T. mirin

2 T. soy sauce

freshly ground black pepper to taste

Melt butter in a large heated skillet that has a lid. Add sesame oil and shallots. When shallots start to become translucent (about 5 minutes), sprinkle with maple syrup and cook on medium about 5 minutes longer. Move shallots to the sides and arrange trout skin-side down in the pan. Grate zest of one lime over filet. Squeeze juice of that lime over filet. Sprinkle with ginger, mirin, soy sauce and black pepper. Cook for 5 minutes, uncovered. Tip the pan to accumulate juices and shallots in the corner. Spoon some shallots and juice over the top of the filet to baste. Cover pan, turning heat to low. Meanwhile, slice second lime thinly. Cook on low about 10-15 minutes until filet appears cooked and a thin knife inserted in the center meets with no resistance. Garnish with lime slices squeezing juice from the ends of the lime over the filet. Baste again, cover for 1 minute, and then remove from heat and serve immediately.

Yield:

Calories:

Fat:

Fiber:

5 T. vegetable oil, plus some for drizzling

Salt and freshly ground pepper

1 large red onion, chopped

3 garlic cloves, chopped

1 jalapeno, chopped

1 red bell pepper, cored, seeded, and chopped

1 T. dark brown sugar

1 1/2 C. vegetable or chicken stock or broth [I really prefer the flavor of stock over the flavor of broth.]

1 T. chili powder (a palmful)

4 6-oz. 1-inch halibut fillets (1 1/2 lb.)

1/4 C. fresh cilantro leaves (a generous handful), chopped

Juice of 2 limes

Preheat a grill pan or outside grill to high. Drizzle the shucked corncobs with a little of the vegetable oil and season with salt and pepper. Place the shucked corn on the grill. Turn the corn and char on all sides, about 4 to 5 minutes. Remove from the grill and let cool enough so that you can handle them. While the corn is grilling, preheat a medium skillet over medium-high heat with 2 T. of the vegetable oil (twice around the pan). Add the onions, garlic, jalapeno, bell peppers, and brown sugar, and season with salt and pepper. Cook, stirring frequently, for about 3 minutes. Add the vegetable or chicken stock and continue to cook for about 4 minutes. For the halibut, in a shallow dish combine the remaining two T. of vegetable oil with the chili powder and a little salt. Add the fish and coat thoroughly. Place the seasoned halibut on the grill and cook for 4 to 5 minutes on each side. With a knife, cut the charred corn kernels from the cobs. Add the corn kernels to the skillet with the onion mixture, stir, and continue to cook for about 2 to 3 more minutes, or until the corn is cooked through. Add the cilantro and lime juice and stir to combine. Taste and adjust the seasonings with salt and pepper. Serve the grilled halibut with some of the grilled-corn saucy salsa over the top.

Yield:

Calories:

Fat:

Fiber:

1/4 C. water

1 1/2 T. brown sugar

1 1/2 T. fresh lemon or lime juice

2 T. extra virgin olive oil

Four 4-oz. wild Alaskan salmon fillets with skin

Salt and freshly ground pepper

1 large bunch watercress, large stems removed, washed and dried well

2 T. extra virgin olive oil

1/2 of a lemon lemon or lime (use what you use in the balsamic glaze)

Salt and freshly ground pepper

In a small bowl, mix the vinegar, water, brown sugar, and lemon or lime juice.  Dry the salmon very, very well with paper towels (this is critical!). Salt and pepper the flesh side of the fillets. Don’t be afraid to season the fish well – I used a very generous pinch of kosher salt per fillet.  In a large non-stick pan, heat the olive oil over high heat until it is very hot (but not smoking). Add the salmon fillets skin side up and sear 2-3 minutes for medium rare (this will depend on the thickness of your fish – my fillets were about an inch and a half thick), or longer for medium (even longer for well-done).  Gently flip the fillets and sear on the skin-side for another 1-2 minutes (for medium rare).  Remove the salmon fillets to a plate. Very carefully add the vinegar mixture to the pan – it will sputter and splatter, so be careful! Boil over high heat until the sauce has reduced to a medium-thick glaze (reduce by about 1/3). In a medium bowl, toss the watercress, the olive oil, the salt, and the pepper.  Add a few squeezes of lemon or lime juice. Taste and correct for salt and acid.  Place a piece (or two, if you’re hungry!) of salmon on a plate. Top with the balsamic glaze and a pile of the dressed watercress.

Yield:

Calories:

Fat:

Fiber:

1 small Yellow Onion, chopped

2 Cloves Garlic, crushed

Salt and Pepper

1 C. Jasmine Rice

1 C. Shredded Coconut

1 ½ C. Chicken Broth

1 C. Frozen peas

4 8oz. portions Cod Fillets

½ T. ground dried Coriander

1 C. fresh Cilantro, stems and leaves

½ C. Mint Leaves

5 Scallions, chopped

2″ piece fresh Ginger, peeled and cut into large chunks

1 Jalapeno, halved and seeds removed from one side

½ T. Cumin

2 T. Sugar

Zest and Juice of 1 Lemon

Preheat oven to 375. Heat sauce pot over medium high heat with about 2 T. Vegetable oil. Add 3/4^th of onion, 1 crushed clove garlic and salt and pepper. Cook for 2 minutes, then add rice and stir to coat in oil. Add coconut and chicken stock and bring up to a simmer. Cover tightly and cook for 18 minutes, or until all liquid is absorbed. Add peas for last 5 minutes of cooking. Heat large nonstick oven safe skillet over high heat with remaining 2 T. oil. Season fish with coriander, salt and pepper. Add to pan and sear on first side for 2 minutes. While fish cooks, start the chutney. Place remaining quarter onions in food processor with cilantro, mint, scallions, ginger, garlic, jalapeno, cumin, sugar, lemon zest and juice with a splash of water. Puree until smooth. Flip seared cod over in the pan, cover with foil and transfer to oven. Bake for 5 minutes. Top with chutney and return to oven until fish is firm to touch and cooked through, another 3-5 minutes. Stir cooked rice with fork to distribute peas in the rice and remove the crushed garlic clove. Serve fish with its warm sauce over rice.

1 lb. thin spaghetti

1 lb. small shrimp, deveined and peeled, tails removed

2 tsp. lemon zest plus the juice of 1/4 lemon

1/4 C. extra virgin olive oil

6 garlic cloves, minced

1 pint cherry tomatoes, halved

4 scallions, thinly sliced on angle

1/4 C. white vermouth or 1/3 C. dry white wine

2 handfuls fresh flat-leaf parsley

20 fresh basil leaves, torn or shredded

Course black pepper

Heat a large pot of water for the pasta. When the water boils, salt it and cook the pasta al dente. Heat a large nonstick skillet over medium to medium-high heat. Season the shrimp with lemon zest, lemon juice, and a little salt. Add the olive oil to the hot pan and then add the shrimp. Cook for a minute, then add the garlic, tomatoes, scallions and toss, cooking for another minute or two until the shrimp are firm and pink. Add the wine and the herbs. Turn off the heat. Drain pasta well and add to sauce/shrimp. Toss to combine and season with salt and pepper.

Yield:

Calories:

Fat:

Fiber:

1/2 tsp. Salt

1/2 tsp. Pepper

4 steelhead salmon, salmon-trout or trout (about 3/4 lb. each), split and boned, heads and tails removed

4 T. Olive Oil

1/4 C. Butter

1/4 C. minced Shallots

2 tsp. peeled minced Fresh Ginger

1 T. Sesame Seeds

1 T. Lime Juice

1 T. Soy Sauce

Steamed and Buttered Bok Choy as accompaniment

Combine flour, salt and pepper on a plate.  Lightly dust fish with flour and set aside.  Pour 2 T. oil in a large skillet and heat over high heat until hot.  Sauté half the fish for 3 minutes a side.  Keep fish warm while cooking remaining fish in remaining oil.  Drain oil from pan; add butter, shallots, ginger and sesame seeds.  Cook, stirring constantly, over medium heat for 2 minutes.  Add lime juice and soy sauce and cook, stirring, another minute.  Spoon sauce over fish and serve with buttered bok choy.

Yield:

Calories:

Fat:

Fiber:

1 large shallot, finely chopped

12 button mushrooms, thinly sliced

8 T. butter, divided

1 T. all-purpose flour

1/2 C. dry white wine

1/2 C. chicken stock

1 C. cream

Freshly grated nutmeg, to taste

Salt and freshly ground black pepper

1 or 2 dashes hot sauce

8 slices prosciutto

1 clove garlic, grated

2 fresh thyme sprigs, leaves chopped

3 to 4 fresh basil leaves, chopped

1 baguette, split and halved

20 large sea scallops, trimmed of any connective tissue and patted dry

1 C. plain bread crumbs

Handful parsley leaves, chopped

1 clove garlic, cracked from skin

1 lb. triple washed spinach, stems removed

Place oven rack at center of oven and preheat broiler.  Heat 2 T. extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 T. butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low. While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.  In a small bowl, combine the remaining 6 T. butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.  Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 T. extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.  While scallops cook, heat remaining 2 T. extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.  Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

Yields:

Calories:

Fat:

Fiber:

1 T. palm sugar

1 stalk lemongrass, smashed

3 cloves garlic, mashed and minced

16 littleneck clams

1/2 C. cornmeal

4 C. whole plum tomatoes (fresh or canned), crushed

4 oz. cellophane noodles

2 T. ginger juice (from grated and squeezed fresh ginger)

3 T. thick sweet soy sauce (called kecap manis)

1 bird’s eye chile, minced

8 Thai basil leaves, stacked, rolled and thinly sliced (called chiffonade)

3 T. Thai fish sauce

1 scallion, thinly sliced

1 medium lemon, zested

In a pot, combine all the tamarind, palm sugar, lemongrass and 2 1/2 C. water and bring to a boil. Mash the mixture with a potato masher. Strain the stock through a fine-mesh strainer lined with cheesecloth while pressing with the back of a wooden spoon. (This can be done 4 to 5 days in advance.) Keep refrigerated until needed.  Purge the clams: In a bowl, combine the clams, cornmeal, and 4 C. of cold water. Place in the refrigerator for about 30 to 40 minutes, to clean out any sand. Remove the clams from the water and discard the water.  Pass the tomatoes through a food mill to remove the seeds (they can be bitter), so that only the juice remains. Set aside. Bring a pot of water to a boil and cook the cellophane noodles for 4 to 6 minutes, or until done. Strain and put 1/2 C. each of the noodles in 4 wide soup bowls. In a wok fitted with a steamer rack (or circular cake rack), bring the tamarind stock, ginger juice, and tomato juice to a boil. Place the clams on the rack, cover, and cook until they open and release their juice into the broth. Divide the clams among the soup bowls, leaving the broth in the wok. Stir the sweet soy sauce, minced chile, and basil into the broth and simmer for 1 minute. Remove from the heat and stir in the fish sauce. Ladle the broth over the clams and garnish with scallions and lemon zest. Serve immediately.

Yield:

Calories:

Fat:

Fiber: