Machas a la parmesana
Chilean razor clams (machas) grilled in their shells with Parmesan, butter and white wine. A classic of the central coast, from Viña del Mar to Valparaíso.
Ingredients
- 24 machas or large clams (or queen scallops)
- 100 g grated Parmesan
- 50 g butter
- 100 ml white wine
- Lemon juice
- Pepper
How to make it at home
- Steam the machas open for a minute and leave each one on a half shell.
- Put them on a baking tray.
- Add a few drops of white wine and lemon and a small knob of butter to each one.
- Cover with Parmesan and pepper.
- Grill them in a very hot oven for 3–4 minutes, until the cheese is golden.
The trick: Don’t overdo the oven: shellfish toughens in no time.