. Wine Magazine.

Machas a la parmesana

19 December 2012 | Categorías: Recipes, Wine Magazine Print

This is a typical dish and a hundred percent Chilean. The classic razor clams are also eaten raw with lemon juice or green sauce. However, the tastiest are those prepared “a la parmesana”.

With a touch of white wine and the classic melted butter they are irresistible for both Chileans and foreigners who always come in search of this famous dish.

6 people

  •  50 clean razor clams
  •  30 cleaned razor clam shells
  •  100 gr of melted butter
  •  1 1/2 cup of thickly-grated buttery cheese
  •  3/4 cup of finely-grated Parmesan cheese
  •  1/2 cup of Chardonnay white wine
  •  Salt and pepper

Pre-heat oven to 200° C.

Place each clam in a shell on an oven tray (if it is very small it is suggested that two be placed in each shell). Cover each one with a little salt, a tea-spoonful of white wine, butter, buttery cheese and finally Parmesan cheese.

Sprinkle the pepper and cook for some minutes until the cheese has melted.

Remove and serve immediately with a good Chardonnay.