Machas a la Parmesana

Name: Machas a la Parmesana
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Chilean
Ingredients: 24 razor clams (machas), cleaned and on half-shell; 80g butter; 4 cloves garlic, minced; 1/2 cup dry white wine; 100g Parmesan cheese, finely grated; Fresh parsley, chopped; Black pepper; Lemon wedges

Machas a la Parmesana (MAH-chahs ah lah par-meh-SAH-nah)

Razor Clams with Parmesan

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 240 kcal

Briny razor clams baked on the half-shell with butter, white wine, and a golden Parmesan crust — Chile's most elegant shellfish appetizer.

Nutrition & Info

Protein 18.0g

Carbs 6.0g

Fat 16.0g

Protein Carbs Fat

Dietary

vegetarian gluten-free nut-free

Allergen Warnings

⚠ shellfish ⚠ dairy

Equipment Needed

baking sheet oven small saucepan

Presentation Guide

Vessel: baking tray lined with rock salt

Garnishes: parsley, lemon wedges

Accompaniments: white wine, crusty bread

Ingredients

24 razor clams (machas), cleaned and on half-shell
80g butter
4 cloves garlic, minced
1/2 cup dry white wine
100g Parmesan cheese, finely grated
Fresh parsley, chopped
Black pepper
Lemon wedges

Instructions

1
Preheat oven to 220C. Arrange clams on a baking sheet.
2
Melt butter with garlic over low heat. Add white wine, simmer 2 min.
3
Spoon garlic-butter-wine mixture over each clam.
4
Top generously with grated Parmesan and a crack of black pepper.
5
Bake 8-10 min until Parmesan is melted and golden.
6
Garnish with parsley and serve with lemon wedges.

💡

Did You Know?

Machas are unique to Chilean and Peruvian coastlines — they burrow into sandy beaches and are harvested by hand by skilled "macheros" who wade into the surf.

Chef's Notes

Equipment Tips

baking sheet
oven
small saucepan

Garnishing

parsley, lemon wedges

Accompaniments

white wine, crusty bread

The Story Behind Machas a la Parmesana

Machas a la parmesana is Chile's signature shellfish appetizer, a dish that perfectly marries the briny sweetness of Pacific razor clams with the umami of Parmesan cheese. The dish became a restaurant classic in the mid-20th century and is now a mandatory starter at any serious Chilean seafood meal.

🕐 Traditionally enjoyed appetizer, celebration meals 📜 Origins: Mid-20th century

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