Spicy Chile-Lime Clams with Cherry Tomatoes and Grilled Bread

Here is a kick-ass summer seafood recipe that will spice up your night! 

Fresh summer comfort food for any night of the week.

INGREDIENTS: 

28 littleneck clams, scrubbed

The juice of 2 fresh limes

½ stick salted butter, cut into pieces

2 large shallots, minced

4 garlic cloves, thinly sliced

1 small jalapeño pepper, seeds removed, minced

1 tablespoon ground chili powder

½ teaspoon ground oregano

2 tablespoons tomato paste

1 bottle of Mexican beer

1 cup cherry tomatoes

1 can chickpeas, rinsed

1 small loaf of crusty bread, sliced

4 tablespoons olive oil

Kosher salt

½ cup fresh cilantro leaves

Lime wedges (for serving)

1 shot of tequila, for you

BITCHIN COOKING MUSIC SELECTION: Miguel Migs - Everybody feat. Evelyn "Champagne" King

PREPARATION:

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, jalapeño and garlic and cook, stirring often, until soft. Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color.  Add beer and tomatoes.

Bring to a boil and cook until beer is reduced nearly by half and no longer smells boozy. Stir in chickpeas and chili powder and oregano, then add clams. Cover 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.

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. TURN UP EVELYN, and groove on while you grab the limes wedges. ENJOY!