Sweet and Spicy Clams

The sweetness is from honey, the spice from Sriracha sauce. Adapted from Mary's Fish Camp in Manhattan.

• Ready In: 15 mins
• Serves: 3-6
• Yields: 24 clams

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 white 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

Directions

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.