Try this delicious and unusual Machas a la Parmesana. You could use clams instead of razor clams; combining the cheese and wine with the clams is unique and delicious.
What are Machas?
Machas are the Chilean type of surf clams. They are also called pink clams or razor clams. There are different types of clams in the Pacific and Atlantic Oceans. Razor clams are much more skinny and long compared to the Chilean ones. The Chilean Machas are similar in shape and size to the surf clams you can get in the Pacific Razors (PNW). See more about the different types of clams here in Serious Eats.
What is Machas a la Parmesana?
It's a traditional and beloved appetizer dish in Chile. The clam is cleaned and returned to a clean shell, dressed with wine, seasonings, and cheese, and baked. You eat it hot with an excellent chilled white wine.
Using a shallow bowl is the nicest thing if you can't access the shells.
The name "a la Parmesana" is a little misleading since, in Chile, we use a soft, melty cheese called Queso Chanco, similar to Muenster or Havarti, to make this recipe. At most, a sprinkle of Parmesan cheese is added on top of the queso chanco before broiling the plate in the oven, but many places skip this.
If you are ever in Chile, they are a must.
Where can I find Chilean Machas in the USA?
Asian supermarkets carry frozen surf clams, and sometimes, in high-end supermarkets, you see them canned. Geomar or Robinson Crusoe are familiar Chilean brands. Amazon occasionally has them.
Another seafood dish I love, and that is ubiquitous in Chile, is scallops a la Parmesana. They are also traditionally served in their shells.
You may also be interested in the recipe: Razor Clam Ceviche.
Print
Machas a la Parmesana Chilean razor clams
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Seafood
- Cuisine: Chilean
Description
A classic appetizer, delicious with white wine.
Ingredients
- 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
- ¼ cup of white wine
- a trickle of heavy cream, optional
- butter, optional
Instructions
- 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.
Nutrition
- Serving Size:
- Calories: 219
- Sugar: 0.5 g
- Sodium: 687.5 mg
- Fat: 13.4 g
- Saturated Fat: 8.1 g
- Carbohydrates: 3.7 g
- Fiber: 0 g
- Protein: 18.6 g
- Cholesterol: 63.5 mg
Katrina says
Very tasty! Gourmet! 🙂 thank you for the recipe!
Pilar Hernandez says
I'm glad you enjoyed it!
Anonymous says
Me encanta siempre tus comidas ricas. Hube estado en chile y siempre busco las comidas chilenas aunque no soy chilena. Gracias!
Pilar Hernandez says
Me alegro que encuentres recetas acá. Gracias por comentar.
Kote Ferrer says
Hello Pilar
Where can I buy Machas in EEUU?
thanks
Pilar Hernandez says
The same Machas, they don't sell them. You can buy at Asian supermarkets razor clams that they are similar.
I bring cans from Chile.