<a href="http://3.bp.blogspot.com/_0mNacsCO8PI/S_QKjs3iRvI/AAAAAAAAAO8/ylbflEMWgGE/s1600/photo+shoot+9.9.9+074.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_0mNacsCO8PI/S_QKjs3iRvI/AAAAAAAAAO8/ylbflEMWgGE/s320/photo+shoot+9.9.9+074.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5473011055617787634" /></a><br /><a href="http://www.boston.com/lifestyle/food/articles/2010/05/19/parmesan_clams_recipe/">Parmesan Clams from the Boston Globe 5.19.10</a><br /><br />Serves 4<br /><br />In Chile, where this popular dish is called machas a la parmigiana, you’ll find it made with Pacific razor clams. New England littlenecks make a fine substitute. Although Parmesan and shellfish seem an unlikely pair, the results are delectable. Steam the bivalves open, and then thicken the juices with a little cornstarch to maintain the briny sea flavors and balance the richness of the cheese. Here, the cheese is a combination of Asiago and Parmesan. The clams combine elements of the Mediterranean and the Pacific. Serve this appetizer before big bowls of pasta dinner or as part of a barbecue.<br />  <br />3  tablespoons white wine <br />1  clove garlic, finely chopped <br />1  tablespoon olive oil <br />18  littleneck clams <br />1  tablespoon water <br />1  teaspoon cornstarch <br />Juice of 1/2 lemon <br />Salt and pepper, to taste <br />3/4  cup grated Asiago cheese <br />1/2  cup grated Parmesan cheese <br />2  tablespoons finely chopped parsley <br /><br />1. Turn on the broiler. Have on hand a 12-inch baking dish.<br /><br />2. In a large pot, bring the wine, garlic, and olive oil to a boil. Add the clams and cover with the lid. Steam clams for 5 minutes or until they just begin to open.<br /><br />3. Using a slotted spoon, remove clams from the liquid and set aside until cool enough to handle.<br /><br />4. Stir the water and cornstarch until smooth. Whisk the cornstarch mixture and lemon juice into the clam cooking liquid and cook, stirring, for 1 minute or until it thickens. Taste for seasoning and add salt and pepper.<br /><br />5. Snap off and discard the top of each clam shell. Loosen the clam meat from the other shell, but do not remove it. Set the clams in the dish.<br /><br />6. Add a spoonful of cooking liquid to each clam. In a bowl, mix the Asiago and Parmesan cheeses. Top the clams with grated cheese.<br /><br />7. Broil the clams, checking them often, for 5 minutes or until the cheese is golden brown and bubbly. Sprinkle with parsley.