Is it weird to want to drink clam broth? Actually, I don't care. This recipe for chile-lime clams with tomatoes and grilled bread produces an elixir too good not to sip.
In this recipe, beer, sambal oelek, tomato paste, and the juices from the clams come together to make liquid gold. Here was my approach last Tuesday if you would like to follow suit:
Put a large t-shirt on over your dress so you don't get stains. But still wear the dress because actually changing just feels like too much effort.
Rock out to Tracy Bonham while prepping the ingredients and heating up the grill (a cast iron pan on the stove will work just as well).
Completely skip the step of using 6 Tbsp. of butter because this is Healthyish and, also, you don't need it. I mean, use butter if it's calling to you, but I just used a little olive oil and here I am, still bowing at the altar of this recipe.
Soften the shallots and garlic, add tomato paste. Add 1 cup of beer and the cherry tomatoes. Definitely drink the rest of the beer.
Switch to the 4 Non Blondes.
Add your chickpeas, sambal oelek, and clams. Cover the clams so they'll cook faster. Or, be like me, and become so mesmerized by the process of watching clams slowly open that you forget to cover. That's some ASMR sh*t right there.
Stir in lime juice, grill some bread, open another beer as needed.
Don't even get a plate. Just dip the bread right into the pan, spoon the mixture on top, and ignore all screens, newspapers, political talking heads, and other humans in your kitchen. This recipe is way too messy-in-a-good-way to do anything other than eating and contemplating your most excellent life choices.
