2 T. olive oil
4 shallots, chopped
2 cloves garlic, chopped
3 stalks Lemon Grass
1/2 tsp. Ground Ginger
3 C. water
1/4 C. fresh cilantro, coarsely chopped, divided
1/4 C. white wine
1 tsp. salt
1/4 tsp. Ground Black Pepper
20 small fresh clams, cleaned
20 fresh mussels, scrubbed and debearded
1/4 C. heavy cream
1/2 lemon
4 green onions, sliced on the bias, green and white parts

Heat olive oil in a 6-quart saucepot on medium heat. Sauté the shallots and garlic until translucent. Add lemon grass and ginger. Cook 1 minute, then add water. Bring to a boil and simmer 3 minutes. Add half of the cilantro, remove saucepot from heat, cover and let broth steep for 5 minutes. Heat broth to a boil. Add wine, salt and pepper. Add clams, cover and simmer 2 minutes. Add mussels, cover and simmer 3 minutes. Add cream and cook 1 minute. When most of the mussels and clams are open, squeeze in juice of 1/2 lemon. Toss in green onions and remaining cilantro. Remove lemon grass stalks before serving.

Yield: 6 servings
Calories: 129
Fat: 8.7g
Fiber: 1g