🇨🇱 Chilean Cuisine

Machas a la Parmesana

Razor Clams with Parmesan

Prep Time 15 min

Servings 4

Difficulty Easy

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.

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.