Steamed Clams With Spring Herbs

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 tablespoons chopped fresh tarragon
• 2 1/2 pounds littleneck clams (about 30 clams), scrubbed
• 1/4 cup minced chives
• Grated zest of 1 lime
• Pinch red pepper flakes
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons lime juice

1. In a medium pot or large straight-sided skillet with a lid, warm oil over medium heat.
2. Add garlic and tarragon.
3. Cook until garlic is slightly softened, about 2 minutes.
4. Stir in clams and cover pot.
5. Cook until clams open, 5 to 10 minutes.
6. Use a slotted spoon or tongs to remove clams from pot, dividing them between 2 serving bowls.
7. (Discard any clams that dont open.)
8. Stir chives, lime zest and red pepper flakes into the pan sauce and let cook for 20 seconds.
9. Stir in butter and lime juice, whisking until butter melts and sauce thickens slightly.
10. Spoon pan juices over clams.
11. Serve immediately.

extravirgin olive oil, garlic, tarragon, littleneck clams, chives, lime, red pepper, unsalted butter, lime juice

Taken from cooking.nytimes.com/recipes/1016283 (may not work)