DIRECTIONS
Prepare a grill for medium, indirect heat.
Place a large cast-iron skillet on the grill over direct heat (move it around to cooler part of grill as you cook if needed).
Melt 4 TBSP butter in skillet.
Add shallots and garlic. Cook, stirring often, until soft, about 4 minutes.
Add tomato paste and cook, stirring often, until paste darkens to a rich brick-red color, about 1 minute.
Add beer and tomatoes.
Bring to a boil and cook until beer is reduced nearly by half and no longer smells like alchohol, about 4 minutes.
Stir in chickpeas and spicy chili sauce.
Add clams.
Cover skillet and cook, stirring occasionally, until clams have opened; this could take from 5–10 minutes depending on size of clams and the heat level.
Remove from heat and discard any clams that haven’t opened.
Stir in lime juice and remaining 2 TBSP butter.
While the clams are cooking on the grill, drizzle bread with oil and season lightly with salt.
Grill bread until golden brown and crisp, about 2 minutes per side.
Transfer toast to plates and spoon clam mixture over slices.
Top with cilantro and serve with lime wedges for squeezing over.