Ingredients
-
1/4
-
1
-
-
4
-
24
-
3/4
-
2
-
4
-
2
-
1 1/2
-
1
-
-
2
-
-
Directions
Sweet and Spicy Clams, The sweetness is from honey, the spice from Sriracha sauce Adapted from Mary’s Fish Camp in Manhattan , The sweetness is from honey, the spice from Sriracha sauce Adapted from Mary’s Fish Camp in Manhattan
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Steps
|
1
Done
|
In a Small Saucepan, Heat Oil Over Medium-High Heat; Cook Shallots Until Lightly Browned. |
|
2
Done
|
Drain on Paper Toweling and Season With Salt. |
|
3
Done
|
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
Done
|
Cover Pan and Let Steam Until Clams Open, About 5 Minutes; Transfer Clams to Soup Plates, Draining Juices Back Into Pan. |
|
5
Done
|
Whisk Sesame Oil, Lime Juice, Hone, Sriracha, and Sesame Seeds Into Pan; Season With Salt and Pepper. |
|
6
Done
|
Adjust Sriracha, as Desired, and Bring to a Simmer; Pour Over Clams, Then Garnish With Green Onions and Fried Shallots. |
|
7
Done
|
Serve With Crusty Bread. |
