Chile-Lime Clams with Tomatoes and Grilled Bread
Chile-Lime Clams with Tomatoes and Grilled Bread is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. 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).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
