1. First, sort and clean clams; discard any with broken or damaged shells. Gently tap any clams with open shells on the counter; discard any that don't close on their own. Scrub remaining clams under cool running water to remove any grit, then transfer to a large bowl of generously salted water and let sit 20 to 30 minutes; rinse well.

2. Heat grill to medium for at least 10 minutes, then clean and oil grates. Place a large cast-iron skillet on grill, then add 1 tablespoon oil. When oil is shimmering, add chorizo and cook, stirring occasionally, until chorizo begins to brown, about 5 minutes. Add onion and garlic and cook, stirring frequently, until softened, 4 to 6 minutes.

3. Add tomato paste, smoked paprika, and cayenne (if using) and cook, stirring constantly, until tomato paste begins to caramelize, about 2 minutes. Add beer and water and bring to a simmer. Add clams, cover with a lid or a large piece of foil, and cook, stirring once or twice, until clams have opened, 5 to 10 minutes (discard any that don't open).

4. Meanwhile, drizzle bread with remaining 2 tablespoons oil and grill until well-marked on both sides, 2 to 4 minutes per side. Transfer to a plate and set aside.

5. Stir lime juice into skillet and sprinkle evenly with cilantro. Serve clams immediately with grilled bread and lime wedges on the side.

Source: Hannaford fresh Magazine, July - August 2020