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“The sweetness is from honey, the spice from Sriracha sauce. Adapted from Mary's Fish Camp in Manhattan.”
READY IN:
15mins
SERVES:
3-6
YIELD:
24 clams
UNITS:
US

Ingredients Nutrition

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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