Best Sweet And Spicy Clams Recipes
SWEET AND SPICY RAZOR CLAMS
Provided by Florence Fabricant
Categories easy, quick, appetizer
Time 30m
Yield 3 to 6 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 800 milligrams, Sugar 7 grams, TransFat 0 grams
SWEET AND SPICY RAZOR CLAMS
How to make Sweet and Spicy Razor Clams
Provided by @MakeItYours
Number Of Ingredients 14
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
The sweetness is from honey, the spice from Sriracha sauce. Adapted from Mary's Fish Camp in Manhattan.
Provided by threeovens
Categories < 15 Mins
Time 15m
Yield 24 clams, 3-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 487.8, Fat 29.9, SaturatedFat 4.8, Cholesterol 34.8, Sodium 705.9, Carbohydrate 30.5, Fiber 3.2, Sugar 13.8, Protein 18.9
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