Parmesan Clams

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Parmesan Clams

You will never want clams any other way.

Directions:

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!


Ingredients

2 dozen
Medium Littleneck Clams, shucked with half-shells reserved
Coarse Rock Salt
1 tbsp
Chili Sauce
2-3 tbsp
Chardonnay
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

Serves

10-12