Recipe: Jaew Chili-Lime Clams with Tomatoes and Grilled Bread

Cooking clams right on the grill grate is great, but have you tried cooking it in a cast-iron skillet? Follow this recipe for a juicy and delicious Jaew Chili-Lime Clams with Tomatoes and Grilled Bread, perfect for a family dinner at the cottage or when trying to impress your mother-in-law.

PREP TIME: 30 Minutes

COOK TIME: 45 Minutes SERVING: 4 People 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) Jaew Chili Spread OR Jaew XHOT Spread for extra heat 24 littleneck clams, scrubbed 1 tablespoon fresh lime juice 4 thick slices country-style bread 2 tablespoons olive oil Kosher salt (to taste) ½ cup cilantro leaves with tender stems Lime wedges (for serving)

Method:

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).
2. 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.
3. Add shallots and garlic and cook, stirring often, until soft, about 4 minutes.
4. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute.
5. 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.
6. Stir in chickpeas and Jaew Chili Spread, 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.
7. Remove from heat; discard any clams that don’t open. Stir in lime juice and remaining 2 Tbsp. butter.
8. 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.
9. Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.