Name: Chile-Lime Clams With Tomatoes and Grilled Bread
Yield: 4 servings
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; 1 15.5-ounce 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; ½ cup cilantro leaves with tender stems; Lime wedges (for serving)

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Peden + Munk

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

Recipe notes