Sweet And Spicy Clams Recipes

SWEET AND SPICY RAZOR CLAMS

Steps:

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

SWEET AND SPICY CLAMS

Steps:

• In a small saucepan, heat oil over medium-high heat; cook shallots until lightly browned.
• Drain on paper toweling and season with salt.
• 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.
• Cover pan and let steam until clams open, about 5 minutes; transfer clams to soup plates, draining juices back into pan.
• Whisk sesame oil, lime juice, hone, sriracha, and sesame seeds into pan; season with salt and pepper.
• Adjust sriracha, as desired, and bring to a simmer; pour over clams, then garnish with green onions and fried shallots.
• Serve with crusty bread.

ONE-POT SPICY CLAMS

Steps:

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
• Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.