Sweet and Spicy Razor Clams

• 1/4 cup soy or peanut oil
• 1 large shallot, sliced thin
• Kosher salt
• 4 cloves garlic, slivered
• 24 razor clams, 1 1/2 to 2 pounds, rinsed and scrubbed
• 3/4 cup dry white wine
• 2 tablespoons sesame oil
• Juice of 4 limes
• 2 tablespoons honey
• 1 1/2 tablespoons sriracha sauce, more to taste
• 1 tablespoon sesame seeds
• Black pepper
• 2 scallions, sliced thin
• Crusty bread for serving

1. Pour oil in a small saucepan over medium-high heat.
2. When hot, lightly brown a piece of shallot, add the rest and fry until golden brown.
3. Drain shallots, place on paper towel and season with salt.
4. Set aside.
5. Pour oil from pan through a strainer into a large saute pan.
6. Add garlic and saute on medium until golden.
7. Add clams and wine; after a minute, turn clams.
8. Cover and steam until clams open, about 5 minutes.
9. Transfer clams to soup plates, draining juices back into pan.
10. Whisk sesame oil, lime juice, honey, sriracha and sesame seeds into pan.
11. Season to taste with salt and pepper.
12. Adjust sriracha as desired.
13. Bring to a simmer and pour over clams.
14. Scatter scallions and fried shallots on top.
15. Serve with crusty bread.

soy or peanut oil, shallot, kosher salt, garlic, razor clams, white wine, sesame oil, limes, honey, sriracha sauce, sesame seeds, black pepper, scallions, crusty bread

Taken from cooking.nytimes.com/recipes/1013474 (may not work)