Sweet And Spicy Clams

• 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

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.

peanut oil, shallot, kosher salt, garlic, razor clams, dry white wine, sesame oil, limes, honey, sriracha sauce, sesame seeds, fresh ground black pepper, green onions, crusty bread

Taken from www.food.com/recipe/sweet-and-spicy-clams-456814 (may not work)