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!
