A dish of juicy clams simmered in a spicy beer and cherry tomato broth, spiked with sambal oelek and lime, served over grilled bread and garnished with cilantro.
Ingredients
- 85 g unsalted butter
- 2 grosses échalotes shallots
- 4 cloves garlic cloves
- 1 tbsp tomato paste
- 240 ml beer
- 240 ml cherry tomatoes
- 439 g canned chickpeas
- 30 ml sambal oelek
- 24 pieces littleneck clams
- 15 ml lime juice
- 4 thick slices country bread
- 30 ml olive oil
- to taste kosher salt
- 8 g cilantro leaves with tender stems
- 4 wedges lime wedges
Method
- Prepare a grill for medium, indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank the coals to one side). Place a large cast-iron skillet on the grill over direct heat and melt 60 g of butter.
- Add the shallots and garlic and cook, stirring often, until tender, about 4 minutes. Stir in the tomato paste and cook until it takes on a brick-red color, about 1 minute.
- Pour in the beer and cherry tomatoes. Bring to a boil and cook until the beer is reduced by almost half and no longer smells of alcohol, about 4 minutes.
- Add the chickpeas and sambal oelek, then the clams. Cover (use aluminum foil if you do not have a fitting lid) and cook, stirring occasionally, until the clams open, 5 to 10 minutes depending on their size and the heat.
- Remove from the heat. Discard any clams that have not opened. Stir in the lime juice and the remaining 25 g of butter.
- While the clams are cooking, drizzle the bread slices with olive oil and salt lightly. Grill until golden brown and crispy, about 2 minutes per side.
- Divide the grilled bread among the plates and pour the clam mixture over it. Garnish with cilantro and serve with the lime wedges for squeezing.
Nutrition
Per serving
- Energy
- 517.3 kcal
- Protein
- 16.87 g
- Carbohydrate
- 49.5 g
- Fat
- 26.49 g
- Fibre
- 11.79 g
- Calcium
- 133.42 mg
- Iron
- 7.03 mg
- Magnesium
- 163.32 mg