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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The sweetness is from honey, the spice from Sriracha sauce. Adapted from Mary's Fish Camp in Manhattan. 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.
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