Ming Tsai

Recipes

Directions

Heat a gas grill or prepare a charcoal grill with hot coals to medium high heat.

Combine all ingredients except for Parmigiano Reggiano and clams in a medium sized mixing bowl. Add salt, pepper and lemon juice to taste. Set aside.

When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. Grill until they just open. Using tongs, remove the clams from the grill into a bowl. Once they have cooled, remove the empty top shell of the clam.

Place the bottom shell with the clam attached on a sheet tray.

Pour the reserved clam juice from the bowl into the bread crumb mixture. Mix gently until incorporated.

Pack 1 to 2 tbsp of bread crumb mixture to make a flushed crust on top of each clam. Top each with the Parmigiano Reggiano.

Place the clams on the grill, shell side down, and cook for a few minutes until bubbly and golden brown. Serve immediately while hot.