Steamed Clams with Herbs and Lime

Author's note:
[redacted because it used the word "lusty" in describing this]

My note:

2 tsp olive oil
1 stalk green garlic (or 2 garlic clove), thinly sliced
1 tbsp chopped fresh tarragon or basil
15 littleneck clams (1 1/4 lb), scrubbed
3 tbsp green onion, minced
1/2 lime, grated
Pinch red pepper flakes
1 tbsp butter
1 tbsp lime juice

1. Warm olive oil in a medium pot or a large straight-sided skillet over medium heat. Add garlic and tarragon; cook until the garlic is slightly softened, about 2 minutes.

2. Stir in the clams and cover the pot. Cook until the clams open, 5 to 10 minutes.

3. Transfer the clams to a serving bowl, discarding any that didn’t open. Stir the chives, lime zest, and pepper flakes into the sauce in the pot, and cook for 20 seconds. Add the butter and lime juice, whisking until the butter melts and the sauce thickens slightly. Spoon the pan juices over the clams, and serve immediately.