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 easiest to find as surf clam, razor clam frozen in Asian supermarkets. Or sometimes in high-end supermarkets in the can Geomar is a common Chilean brand.
Usually, in Chile they are served in restaurants presented as the following picture:
Another seafood dish that I love, and it is ubiquitous in Chile are the scallops parmigiana. Also traditionally served in their shells.
You may also be interested in the recipe: Razor Clan Ceviche
Machas a la Parmesana, Chilean Recipe
for 2-4 people
- 2 cans of Machas
- 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 out carefully; it will be scorching and serve immediately with country bread.