Chile-Lime Clams with Tomatoes and Grilled Bread

Name: Chile-Lime Clams with Tomatoes and Grilled Bread
Yield: 4 servings
Ingredients: 1 6 tablespoons unsalted butter, cut into pieces, divided; 1 2 large shallots, chopped; 1 4 garlic cloves, thinly sliced; 1 1 tablespoon tomato paste; 1 1 cup beer; 1 1 cup cherry tomatoes; 1 1 (15.5-ounce) can chickpeas, rinsed; 1 2 tablespoons (or more) sambal oelek; 1 24 littleneck clams, scrubbed; 1 1 tablespoon fresh lime juice; 1 4 thick slices country-style bread; 1 2 tablespoons olive oil; 1 Kosher salt; 1 1/2 cup cilantro leaves with tender stems; 1 Lime wedges (for serving)

From the kitchen of Carly

Littleneck clams steam open in a grill-charred cast-iron skillet over beer, cherry tomatoes, and spicy sambal heat. Chickpeas add substance to the broth, while lime and butter round out the edges. Grilled bread is non-negotiable for soaking it all up.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons unsalted butter, cut into pieces, divided
12 large shallots, chopped
14 garlic cloves, thinly sliced
11 tablespoon tomato paste
11 cup beer
11 cup cherry tomatoes
11 (15.5-ounce) can chickpeas, rinsed
12 tablespoons (or more) sambal oelek
124 littleneck clams, scrubbed
11 tablespoon fresh lime juice
14 thick slices country-style bread
12 tablespoons olive oil
1Kosher salt
11/2 cup cilantro leaves with tender stems
1Lime wedges (for serving)

Instructions

Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side of grill). Place a large cast-iron skillet on grill over direct heat (move it around to cooler part of grill as you cook if needed) and melt 4 Tbsp. butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about 4 minutes. Stir in chickpeas and sambal oelek, then add clams. Cover (if you don’t have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5, 10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that don’t open. Stir in lime juice and remaining 2 Tbsp. butter.
While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt. Grill until golden brown and crisp, about 2 minutes per side.
Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.