You can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices. Don't forget to grill some bread for that same reason.
Prepare a grill for medium, indirect heat . Place a large cast-iron skillet on grill over direct heat 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 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.
Lime Clam Cherry Tomato Chickpea Summer Easy Main Nut-Free Healthyish Grilling Sauté Simmer Dinner
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