Peruvian Clams A La Parmesana

• coarse rock salt, for baking
• 2 dozen medium littleneck clams, shucked with half-shells reserved
• 1 tablespoon aji amarillo or other chili paste
• 2-3 tablespoons Pisco liqueur
• 3/4 teaspoon roasted garlic, pureed
• 1/4 cup panko or plain breadcrumbs
• 1/4 cup freshly grated Parmigiano-Reggiano
• 3 tablespoons unsalted butter, melted
• salt, to taste
• chives, thinly sliced

1. Preheat the broiler to high and place the rack in your oven on the second highest rack.
2. On one large baking sheet or two small ones, make a layer of rock salt as a bed and lay the half clamshells on top of the rock salt in a single layer.
3. Place one clam inside each half shell.
4. Place 1/8 teaspoon of the aji amarillo paste and a few drops of Pisco liqueur on each clam.
5. In a medium bowl, mix together the roasted garlic puree with the bread crumbs, Parmigiano-Reggiano and melted butter.
6. Salt to taste.
7. Place 1 to 2 teaspoons of the bread crumb mixture on each clam and place clams under the broiler.
8. Broil for 3 minutes.
9. Let cool slightly before serving and garnish with the thinly sliced chives.
10. I usually gives guests a toothpick or small fork to eat these.

salt, littleneck clams, aji amarillo, liqueur, garlic, breadcrumbs, freshly grated parmigianoreggiano, unsalted butter, salt, chives

Taken from www.foodrepublic.com/recipes/peruvian-clams-a-la-parmesana-recipe/ (may not work)