Chilli-Lime Clams with Tomatoes and Grilled Bread

Ingredients for Chilli-Lime Clams with Tomatoes and Grilled Bread

• 6 tablespoons unsalted butter, cut into pieces, divided

• 2 large shallots, chopped

• 4 garlic cloves, thinly sliced

• 1 tablespoon tomato paste

• 240ml beer

• 240ml cherry tomatoes

• 1 (450g) can chickpeas, rinsed

• 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

• 1/2 cup coriander leaves with tender stems

• Lime wedges (for serving)

How to make Chilli-Lime Clams with Tomatoes and Grilled Bread

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 tablespoons 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 colour, 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 tablespoons 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 coriander. Serve with lime wedges for squeezing over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.