Peruvian Clams A La Parmesana Recipe

Name: Peruvian Clams A La Parmesana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, 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

Servings: persons

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.

120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Peruvian Clams A La Parmesana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peruvian Clams A La Parmesana

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