Sweet And Spicy Clams

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 1/4 cup peanut oil
• 1 large shallot, sliced thin
• kosher salt
• 4 garlic cloves, sliced thin
• 24 razor clams (1/1/2 to 2 lbs) or 24 littleneck clams, rinsed and scrubbed (1/1/2 to 2 lbs)
• 3/4 cup dry wine
• 2 tablespoons sesame oil
• 4 limes
• 2 tablespoons honey
• 1 1/2 tablespoons sriracha sauce, more to taste
• 1 tablespoon sesame seeds
• fresh ground black pepper
• 2 green onions, sliced thin
• crusty bread, for serving

Recipe

• 1 in a small saucepan, heat oil over medium-high heat; cook shallots until lightly browned.
• 2 drain on paper toweling and season with salt.
• 3 strain oil into a large saute pan or skillet and cook garlic, over medium heat, about 30 seconds, then add clams and wine; after a minute, turn clams.
• 4 cover pan and let steam until clams open, about 5 minutes; transfer clams to soup plates, draining juices back into pan.
• 5 whisk sesame oil, lime juice, hone, sriracha, and sesame seeds into pan; season with salt and pepper.
• 6 adjust sriracha, as desired, and bring to a simmer; pour over clams, then garnish with green onions and fried shallots.
• 7 serve with crusty bread.