Sweet And Spicy Clams - cooking recipe

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

Preparation

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.