Parmesan Clams

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Parmesan Clams

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!


Coarse Rock Salt, for baking
2 dozen
Medium Littleneck Clams, shucked with half-shells reserved
1 tbsp
Chili Sauce
2-3 tbsp
3/4 tsp
Roasted Garlic, pureed
1/4 cup
Panko or Plain Breadcrumbs
1/4 cup
Freshly Grated Parmigiano-Reggiano
3 tbsp
Unsalted Butter, melted
to taste
Lime Wedges

to garnish

North Shore Living™ Chives, thinly sliced

Time to cook

1 minutes