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 in the second highest position. 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 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 puree with the bread crumbs, Parmigiano-Reggiano, and melted butter. Salt to taste. Place 1-2 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 over the clams and enjoy!


2 dozen
Medium Littleneck Clams, shucked with half-shells reserved
Coarse Rock Salt
1 tbsp
Chili Sauce
2-3 tbsp
3/4 tsp
Roasted Garlic, pureed
1/4 cup
Panko or Plain Breadcrumbs
1/4 cup
Parmigiano-Reggiano, grated
3 tbsp
Unsalted Butter, melted
Salt, to taste
North Shore Living® Chives, thinly sliced
Lime Wedges

Time to cook

15 minutes