Mainly here for the grilled bread
1 tablespoon fresh lime juiceLime wedges 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.
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.Calories 530 Fat 28 Saturated Fat 12 Cholesterol 85 Carbohydrates 43 Dietary Fiber 6 Total Sugars 6 Protein 24 Sodium 1320Done it many times with different approaches and always turned out delicious. My favorite twist is using white wine with high acidity like Sauvignon Blanc and use seafood medley instead of just clams with a soft fish on top of it.
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