JAMAICAN JERK CLAMS
SERVES 4 ACTIVE 15 min. TOTAL 15 min.
3 Tbsp. unsalted butter
1 Tbsp. finely chopped fresh ginger (from 1 [2-in.] piece of ginger)
1 Tbsp. finely chopped Scotch bonnet or habanero chile (from 1 chile)
2 tsp. chopped garlic (from 2 garlic cloves)
1/2 cup chopped scallions (4 scallions), divided
1 tsp. light brown sugar
3/4 tsp. kosher salt 1/2 tsp. ground allspice
1/2 tsp. paprika
1 (12-oz.) bottle lager beer (such as Red Stripe)
3 Tbsp. fresh lime juice (from 2 limes)
3 lb. littleneck clams, scrubbed
1/4 cup chopped fresh cilantro
Melt butter in a Dutch oven over mediumhigh. 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 ¼ cup scallions. Serve with lime wedges and crusty bread.