Sweet and Spicy Clams
- Ready In:
- 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
- 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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