Parmesan Clams

1 thought on “Parmesan Clams”


  • coarse rock salt, for baking
  • 2 dozen medium littleneck clams, shucked with half-shells reserved
  • 1 tbsp chili sauce
  • 2-3 tbsp chardonnay
  • 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
  • salt, to taste
  • lime wedges

to garnish:

  • North Shore Organic Living® chives, thinly sliced


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!

1 thought on “Parmesan Clams”

[…] is no better way to begin this irresistible feast than with parmesan clams. Clams are definitely one of the most popular seafood options out there when it comes to […]

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