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Clams with Spicy Tomato Broth and Garlic Mayo

['1/2 lemon', '5 garlic cloves, 1 whole, 4 thinly sliced', '1/2 cup mayonnaise', 'Kosher salt', '1/4 cup plus 3 Tbsp. extra-virgin olive oil', '2 large shallots, thinly sliced', '1 red chile (such as Holland or Fresno), thinly sliced, or 1/2 tsp. crushed red pepper flakes', '2 Tbsp. tomato paste', '2 cups cherry tomatoes', '1 cup dry white wine', '36 littleneck clams, scrubbed', '6 Tbsp. unsalted butter, cut into pieces', '3 Tbsp. finely chopped chives', '4 thick slices country-style bread']

Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside.
Place a large cast-iron skillet on grill and heat 1/4 cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don’t open. Sprinkle with chives.
Meanwhile, drizzle bread with remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
Serve clams with toasted bread and reserved garlic mayo.

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