6 tablespoons unsalted butter, cut into pieces, divided
2 large shallots, chopped
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 cup beer
1 cup cherry tomatoes
1 15.5-ounce can chickpeas, rinsed
2 tablespoons (or more) sambal oelek (or other hot chili sauce)
24 littleneck clams, scrubbed
1 tablespoon fresh lime juice
4 thick slices country-style bread
2 tablespoons olive oil
Ĺ cup cilantro leaves with tender stems
Lime wedges (for serving)
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 TB. 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 chili sauce, then add clams. Cover (if you donít have a lid that fits, use a sheet of foil) and cook, stirring occasionally, until clams have opened; this could take from 5Ė10 minutes depending on size of clams and the heat level. Remove from heat; discard any clams that donít open. Stir in lime juice and remaining 2 TB 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.