- 20 Littleneck Clams
- 1 Cup Water
- 2 Tbsp. Extra Virgin Olive Oil
- 1/2 Cup Very Finely Diced Onion
- 1 Stick Butter - (8 Tbsp) Cut into small cubes
- 2 tsp. Lime Zest
- 1 Tbsp. Lime Juice
- To Taste Sriracha Hot Sauce and Black Pepper
Place the clams and water in a pot and cook covered on high heat until the clams just open. If some open before the others, remove them so as not to overcook them. Place the resulting broth in the pot in a tall, narrow glass or measuring cup and allow the sand to settle to the bottom. Divide the steamed open clams into four separate soup plates, keep warm and reserve.
In a saucepan, heat on medium heat. Add the olive oil and onion. Cook stirring for about 1 minute, but do not brown. Add the clam broth, leaving any grit at the bottom of the cup. Bring to a full boil, turn down to medium and whisk in the butter cubes until the broth becomes slightly thicker and creamier. Add the lime juice and zest. Heat until a simmering and season to taste with Sriracha and black pepper. Divide the sauce among the four soup plates and garnish with your favorite crusty bread. Enjoy!
