Chile Lime Clams with Tomatoes and Grilled Bread

Sure you can cook clams right on the grill grate, but getting a skillet involved means the ability to capture all of their delicious briny juices.

6 Tbsp. butter, cut into pieces, divided
2 large shallots, chopped
4 clove garlic, thinly sliced
1 Tbsp. tomato paste
1 cup beer
1 cup cherry tomatoes
1 (15.5 oz) can chickpeas, rinsed
2 Tbsp. sambal oelek
24 fresh littleneck clams, scrubbed
1 Tbsp. lime juice, freshly squeezed
4 thick slices Country-style bread
2 Tbsp. extra-virgin olive oil
sea salt
½ cup cilantro leaves with tender stems

To Serve:
lime wedges

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 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 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.

Makes 4 servings.