Source:
99% Fat-Free, Healthy Cooking
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2 pounds (about 24 clams) littleneck clams
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1 1/2 pounds (24 to 27) mussels, debearded
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6 ounces (about 1) leek
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4 cloves garlic
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2 tablespoons fresh ginger, grated
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4 ounces (about 4 leaves) red chard
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1 cup chicken stock
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1/4 cup dry sherry
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2 tablespoons reduced sodium soy sauce
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1 teaspoon sugar
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1/4 teaspoon chili paste with garlic
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2 tablespoons water
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2 cups broccoli florets
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Put the clams and mussels in a colander and shake under cold running water for about 1 minute; discard any with broken shells or that do not close when tapped.
Trim the leek to the white part only, cut it in half lengthwise, clean, and slice thin (about 1/2 cup). Trim, clean, and cut each mushroom into 4 equal strips. Peel and sliver the garlic; combine it in a small bowl with the ginger. Trim and slice the chard (about 2 cups); set it aside.
For the sauce, combine the chicken stock, sherry, soy sauce, sugar, and chili past in a bowl. Mix and set aside. Preheat a Dutch oven over medium heat.
Combine the leek and water in the hot Dutch oven. Cook for about 2 minutes, until the leek is soft and the water has evaporated. Remove the pot from the heat and place the clams over the leek in a single layer. Cover with half the garlic and ginger mixture, a single layer of mussels, and the remaining garlic and ginger mixture. Top with a layer of mushrooms, a layer of broccoli, and the sauce. Cover and cook over high heat for 8 to 10 minutes, shaking periodically until the shellfish have opened.
Remove the pan from the heat and stir in the chard. Re-cover, and let sit for 2 minutes before serving.
Note: See our recipe for Chicken Stock.
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