½ cup diced jamon
¼ cup tomato concasse (finely diced tomatoes)
½ cup chopped Thai basil
1 stick unsalted butter, cubed
2 cups panko bread crumbs
1 jalapeno, seeded and diced
3 garlic cloves, minced
Fresh lemon juice to taste
4 tbsp Parmigiano Reggiano
24 littleneck clams, cleaned
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.