Sweet and Spicy Clams
The sweetness is from honey, the spice from Sriracha sauce. Adapted from Mary's Fish Camp in Manhattan.
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INGREDIENTS
Nutrition- 1⁄4cup peanut oil
- 1
- 4
- 24
- 3⁄4cup dry white wine
- 2tablespoons sesame oil
- 4
- 2tablespoons honey
- 1 1⁄2
- 1tablespoon sesame seeds
- 2
- crusty bread, for serving
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DIRECTIONS
- In a small saucepan, heat oil over medium-high heat; cook shallots until lightly browned.
- Drain on paper toweling and season with salt.
- 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.
- Cover pan and let steam until clams open, about 5 minutes; transfer clams to soup plates, draining juices back into pan.
- Whisk sesame oil, lime juice, hone, sriracha, and sesame seeds into pan; season with salt and pepper.
- Adjust sriracha, as desired, and bring to a simmer; pour over clams, then garnish with green onions and fried shallots.
- Serve with crusty bread.
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