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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Parmesan Clams Recipe

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This recipe for Parmesan Clams is from Bill's Chow Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Chives, thinly sliced
Lime Wedges
Directions:
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!
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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