Photographer: Antonis Achilleos, Prop Stylist: Lindsey Lower, Food Stylist: Tina Bell Stamos
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.
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 ¼ cup scallions. Serve with lime wedges and crusty bread.