You will never want clams any other way.
Preheat the broiler to high and place the rack in your oven on the second highest rack. On one large baking sheet or two small ones, make a layer of rock salt as a bed and lay the half clam shells on top of the rock salt in a single layer. Place one clam inside each half shell. Place 1/8 teaspoon of the chili sauce and a few drops of chardonnay on each clam.
In a medium bowl, mix together the roasted garlic purée with the bread crumbs, Parmigiano-Reggiano and melted butter. Salt to taste. Place 1 to 2 teaspoons of the bread crumb mixture on each clam and place clams under the broiler. Broil for 3 minutes. Let cool slightly before serving and top with the thinly sliced chives. Squeeze some lime on top, Enjoy!