Peruvian Clams à la Parmesana recipe

Ingredients

• 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 purée
• 1⁄4 cup panko or plain bread crumbs
• 1⁄4 cup freshly grated Parmigiano-Reggiano
• 3 tablespoons unsalted butter, melted
• Salt, to taste
• Chives, thinly sliced, for garnish

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. Place one clam inside each half shell. Place 1⁄8 teaspoon of the aji amarillo paste and a few drops of Pisco liqueur on each clam.
3. In a medium bowl, mix together the Roasted Garlic purée with the bread crumbs, Parmigiano-Reggiano, and melted butter. Salt to taste.
4. Place 1 to 2 teaspoons of the bread crumb mixture on each clam and place clams under the broiler. Broil for 3 minutes.
5. Let cool slightly before serving and garnish with the thinly sliced chives. I usually give guests a toothpick or small fork to eat these.