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 ¼ cup scallions. Serve with lime wedges and crusty bread.