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 dentes de alho, fatiados finamente

• 1 colher de sopa de extrato de tomate

• 240ml beer

• 240ml de tomates-cereja

• 1 lata (450g) de grão-de-bico, enxaguado

• 2 tablespoons (or more) sambal oelek

• 24 amêijoas littleneck, limpas

• 1 colher de sopa de suco de limão fresco

• 4 thick slices country-style bread

• 2 colheres de sopa de azeite de oliva

• Sal kosher

• 1/2 xícara de folhas de coentro com talos macios

• Fatias de limão (para servir)

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.

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