Clams are a quick-cooking and incredibly simple dish. Here, we fire it up so it delivers with a big punch of flavor in heat in that brief cooking period. Keep your cold beer nearby, or perhaps milk. Your tongue might need the relief.
How to Make It
Melt butter in a Dutch oven over medium-high. Add ginger, chile, garlic, and ¼ cup of the scallions; cook, stirring constantly, until fragrant and slightly softened, about 1 minute. Add sugar, salt, allspice, and paprika; cook, stirring constantly, 1 minute. Add beer and lime juice; bring to a simmer over high. Add clams; cover and simmer over high until shells open, 4 to 5 minutes. (Remove and discard any clams that do not open.) Sprinkle with cilantro and remaining 1/4 cup scallions. Serve with lime wedges and crusty bread.