Ingredients: |
Ingredients: 6 tbsp. unsalted butter, cut into pieces, divided
2 large shallots, chopped
4 garlic cloves, thinly sliced
1 tbsp. tomato paste
1 c. beer
1 c. cherry tomatoes
15½ oz. can chickpeas, rinsed
2 tbsp. Sambal Oelek (or other hot chili sauce)
24 littleneck clams, scrubbed
1 tbsp. fresh lime juice
4 thick slices country-style bread
2 tbsp. olive oil
kosher salt
½ c. cilantro leaves with tender stems
lime wedges (for serving)
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Directions: |
Directions: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 four tablespoons of butter in skillet. Add shallots and garlic and cook, stirring often, until soft, about four minutes. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about one minute. Add beer and tomatoes. Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy, about four minutes.
Stir in chickpeas and chili sauce, 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; 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 two tablespoons of 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 two minutes per side.
Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges. |
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