Name: Jamaican Jerk Clams
Total time: 15 min
Yield: Serves 4
Ingredients: 3 tablespoons unsalted butter; 1 tablespoon finely chopped fresh ginger (from 1 [2-in.] piece of ginger); 1 tablespoon finely chopped Scotch bonnet or habanero chile (from 1 chile); 2 teaspoons chopped garlic (from 2 garlic cloves); ½ cup chopped scallions (4 scallions), divided; 1 teaspoon light brown sugar; ¾ teaspoon kosher salt; ½ teaspoon ground allspice; ½ teaspoon paprika; 1 (12-oz.) bottle lager beer (such as Red Stripe); 3 tablespoons fresh lime juice (from 2 limes); 3 pounds littleneck clams, scrubbed; ¼ cup chopped fresh cilantro; Lime wedges; Crusty bread

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.

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Jamaican Jerk Clams

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