Name: Machas a la Parmesana Chilean razor clams
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Chilean
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; 1/4 cup of white wine; a trickle of heavy cream, optional; butter, optional

Jump to Recipe·Print Recipe·★★★★★5 from 1 review

Versión en español

Try this delicious and unusual Machas a la Parmesana. You could use clams instead of razor clams; the combination of the cheese and wine is unique but delicious.

What are Machas?

Machas are the Chilean type of surf clams. They are also called pink clams or razor clams. They 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 PNW (Pacific Razors). See more about the different types of clams here in Serious Eats.

Chilean surf clam - Machas — Chilean Machas in the shell

What is Machas a la Parmesana?

It’s a traditional and beloved appetizer dish in Chile, where the clam is oven clean and returned to a clean shell, dressed up with wine, seasonings, and cheese, and baked. You eat it hot with an excellent chilled white wine. Without the shells, the nicest is to use a shallow bowl.
If you are ever in Chile, they are a must.

Where can I find Chilean Machas in the USA?

Asian supermarkets carried frozen surf clams. Or sometimes, in high-end supermarkets, you see them canned. Geomar or Robinson Crusoe are familiar Chilean brands. Amazon has them occasionally.

Another seafood dish I love and ubiquitous in Chile is the scallops a la Parmesana. They are also traditionally served in their shells.

You may also be interested in the recipe: Razor Clam Ceviche.