Yesterday, a friend brought two Chilean cans of Machas (surf clams, razor clans) to our house, as you can imagine it was an excellent gift, and immediately we decided to make them “a la Parmesana.” Without the shells, the nicest is to use a shallow bowl.
Machas in the USA are known as surf clam, razor clam frozen in Asian supermarkets. Or sometimes, in high-end supermarkets, you see them canned. Geomar is a familiar Chilean brand.
Usually, in Chile, they are served in restaurants presented as the following picture:
Another seafood dish that I love and is ubiquitous in Chile is the scallops a la Parmesana. Also traditionally served in their shells.
You may also be interested in the recipe: Razor Clam Ceviche.Print
A classic appetizer, delicious with white wine.
- 2 cans (4-6 oz each) of Machas (Chilean razor clams or surf clams)
- 3 slices of Havarti or Muenster cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 cup of white wine
- a trickle of heavy cream, optional
- butter, optional
- Preheat the oven broiler to maximum temperature.
- Clean the Machas removing the bag with sand.
- Put the Machas in a dish that can go to the oven, add the wine, salt, cream, butter in small pieces, and pepper to taste. Cover with Havarti cheese and Parmesan cheese.
- Broil in the oven until the cheese begins to brown. Take it out carefully; it will be scorching and serve immediately with country bread.
Keywords: Machas, Parmesan machas, Razor clams with melted cheese