Chile-Lime Clams With Tomatoes And Grilled Bread Recipe

Name: Chile-Lime Clams With Tomatoes And Grilled Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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; 1/2 cup cilantro leaves with tender stems; Lime wedges (for serving)

Servings: persons

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
1/2 cup cilantro leaves with tender stems
Lime wedges (for serving)

1
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 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 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.
2
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.
3
Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons unsalted butter, cut into pieces, divided, 2 large shallots, chopped, 4 garlic cloves, thinly sliced, 1 tablespoon tomato paste, and more.

Yes, Chile-Lime Clams With Tomatoes And Grilled Bread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chile-Lime Clams With Tomatoes And Grilled Bread

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