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Machas a la Parmesana
Chile
Found on every Chilean restaurant menu. The machas — razor clams — come from the cold Pacific waters of the Chilean coast.
Razor clams with Parmesan — fresh razor clams baked in their shells with white wine and Parmesan until golden. Chile's most elegant seafood starter.
Prep
10 mins
Cook
10 mins
Difficulty
Easy
Calories
375 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
24razor clams or surf clams, on the half shell
100gParmesan, grated
100mldry white wine
50gbutter
lemonto serve
Method
1
Arrange clams on a baking sheet. Add a splash of wine to each.
2
Top each with Parmesan and a dot of butter.
3
Grill under a high heat for 5-7 minutes until Parmesan is golden and bubbling.
4
Serve with lemon.
Chef's Tip
The grill must be very hot so the cheese crisps quickly before the clams overcook.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.