Chile-Lime Clams with Tomatoes and Grilled Bread
['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) sambal oelek', '24 littleneck clams, scrubbed', '1 tablespoon fresh lime juice', '4 thick slices country-style bread', '2 tablespoons olive oil', 'Kosher salt', '1/2 cup cilantro leaves with tender stems', 'Lime wedges (for serving)']
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.
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. Serve with lime wedges for squeezing over.
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