Peruvian Clams À La Parmesana Recipe

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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, puréed

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