Sure you can cook clams right on the grill grate, but getting a skillet involved means capturing all of their delicious briny juices.
Recipe information
Yield
4 servings
Ingredients
6
2
4
1
1
1
1
2
24
1
4
2
½
Preparation
Step 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.
Step 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.
Step 3
Transfer toast to plates and spoon clam mixture over; top with cilantro. Serve with lime wedges for squeezing over.
Nutrition Per Serving
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Reviews (28)
Back to TopOne of those recipes that you really don't think the flavors will work... but they do! I've made this several times, mostly with the grilled bread. But today I needed a break from bread. Didn't have Sambal Olek so I used an asian garlic chile sauce I had and used an IPA I had leftover in a growler. Also rehydrated garbanzo beans in the instapot. Served over penne pasta and I was drinking the sauce. I almost made Polenta instead of pasta, but changed last minute. I think Polenta would be yummy, too. Great alternative clam recipe. And would be great with shrimp and/or fish, too.
Jess from CA
San Francisco, CA
9/5/2022
Fantastic recipe. Such a good mix of ingredients, flavors… Easy to make (I used enameled cast iron on Breville induction instead of the grill and doubled the ingredients). IPA gave it a bit of a bitter taste, will try the white wine or a lighter beer next time. Overall this was better than any similar meal I have had at a restaurant.
Michael
Liberty Lake, WA
2/12/2022
I remembered the recipe, would like to leave the clams out and continue with the rest of the recipe, regardless of what it would taste like without the clams. The grilled bread would be great to have as an filler, so I would add a bit of pesto to the bread onced I grilled the bread.
Anonymous
Upstate, New York
7/15/2021
Outstanding! It sounded great, but it was even better in the real life! I couldn’t find clams, so used cockles, smaller, so used 32 instead of 24. Otherwise made everything exactly as written, but on the stovetop. No grill available. I may make it again tomorrow. It was perfect amount for two of us as main course for dinner. No leftovers.
Jola
San Francisco, CA
7/10/2021
Doubled this recipe for a Father's Day gathering, and used Sauvignon Blanc rather than beer. Also added some anchovy paste and clam juice, as well as crushed tomato. Finally, added shrimp and some cod. It was awesome! very simple and satisfying dish, and a crowd pleaser!
Kblaicher
Stewartsville, NJ
6/22/2021
My wife and I, both Scandinavian, can you believe it, allergic to crab, mussels etc. Clams, no problemo. This article is right on for us and the recipe sounds deliciouso. Will report back after trying it!!!
Anonymous
California
6/17/2021
Made a one-pot version on the stove with Sriracha and wheat beer. A huge hit! Great fusion of flavors from east and west.
Stevie
Los Angeles, CA
2/1/2021