Prep/cook time: 28 minutes
Serves 4 / Prep tips: Mussels also may be used in this recipe, but they must be de-bearded first. Save time by trimming snap peas while broth simmers. Serving tips: If you don’t have noodles, serve with toasted whole-grain bread to soak up the rich broth.
8 ounces low-sodium soba noodles
2 pounds clams
1 stalk lemongrass
1 ½ cups reduced-sodium chicken broth
6 quarter-size slices fresh ginger
¼ teaspoon curry powder
12 ounces sugar snap peas, trimmed
¾ cup reduced-fat coconut milk
1 ½ teaspoons fresh lime juice
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. Cut remaining tender inner stalk 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 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.
PER SERVING: 438 cal, 13% fat cal, 6g fat, 3g sat fat, 77mg chol, 40g protein, 57g carb, 5g fiber, 316mg sodium
