Ingredients: |
Ingredients: 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 2 tablespoons (or more) sambal oelek 24 littleneck clams, scrubbed 1 tablespoon fresh lime juice 4 thick slices country-style bread 2 tablespoons olive oil Kosher salt ½ cup cilantro leaves with tender stems Lime wedges (for serving)
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Directions: |
Directions:Prepare a grill for medium, indirect heat. 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 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. |