Machas a la parmesana
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.
- 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.