Spicy Peppercorn Clams

• 2 pounds littleneck or mahogany clams, scrubbed
• 3 tablespoons vegetable oil
• 2 shallots, minced
• 3 cloves garlic, minced
• 2 tablespoons finely slivered fresh ginger
• 3 long red chilis, cored, seeded and sliced thin
• 1 teaspoon cracked black peppercorns
• 1/2 tablespoon cornstarch dissolved in 1/3 cup dry white wine
• Juice of 1 lime
• 1 tablespoon minced fresh cilantro leaves
• 1/2 cup jasmine rice, steamed (optional)

1. Place clams in heavy 3-quart saucepan.
2. Add 1/2 cup water, cover and steam over medium heat until clams open.
3. Remove clams to covered dish, strain liquid and reserve 1/2 cup.
4. Heat oil in 4-quart shallow saucepan.
5. Add shallots, garlic and ginger, and saute until lightly browned.
6. Stir in chilis and peppercorns, cook for about a minute, then stir in wine mixture and 1/2 cup liquid from clams.
7. Simmer until thickened.
8. Add lime juice.
9. Remove from heat.
10. Remove top shells of clams, and discard them.
11. Add half-shell clams to saucepan, and simmer about 3 minutes.
12. Sprinkle with cilantro, and serve as appetizer or, with steamed jasmine rice, as main dish.

littleneck, vegetable oil, shallots, garlic, ginger, long red chilis, cracked black, cornstarch, lime, cilantro, jasmine rice

Taken from cooking.nytimes.com/recipes/10796 (may not work)