Machas a la Parmesana (Chilean Clams with Parmesan)
In short: Clams on the half shell topped with Parmesan, garlic and butter, then broiled until bubbling, a favorite seafood starter on the Chilean coast. It takes about 35 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 10 min
- Resting
- 30 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 215 kcal
Machas a la parmesana are a seafood classic on the Chilean coast. Fresh clams are steamed open in white wine, left on the half shell, covered with grated Parmesan and garlic butter, then broiled until the cheese melts and browns. They are rich, salty and sweet from the clam juices, and are eaten in a few bites with lemon and a glass of cold white wine. The clams are tender, so cook them briefly.
Instructions
- Soak the clams in the salted cold water for 30 minutes to release any sand, then rinse well. Discard any that stay open when tapped.
- Bring the 250 ml (1 cup) of water and the wine to a boil in a wide pot. Add the clams, cover and steam for 3 to 5 minutes, until the shells open. Discard any that stay shut.
- Strain and keep 60 ml (1/4 cup) of the cooking liquid. When the clams are cool enough to handle, pull off the empty half of each shell, leaving the meat in the other half, and set them in one layer on a baking sheet.
- Heat the broiler (grill) to high. Mix the melted butter, garlic and parsley, then spoon a little over each clam with about 1/2 teaspoon of the reserved liquid.
- Sprinkle each clam with Parmesan and a little pepper. Broil about 10 cm (4 in) from the heat for 2 to 3 minutes, until the cheese is bubbling and browned at the edges.
- Serve at once, with lemon wedges.
Tips
- Chilean machas are a large surf clam. Razor clams, cockles, small clams or large mussels are good substitutes, so adjust the steaming time until the shells open.
- Do not overcook the clams, since the meat turns rubbery. Keep the broiling short and spoon a little of the strained steaming liquid over each clam to keep it moist.
Questions and answers
Can I make machas a la parmesana ahead of time?
Steam and assemble them up to 4 hours ahead and keep them covered in the fridge. Broil just before serving.
What wine goes with machas a la parmesana?
A cold, crisp white wine such as Sauvignon Blanc is the usual choice in Chile. Its acidity cuts through the butter and cheese.
Are machas the same as razor clams?
Machas are a large surf clam from the Chilean coast. Razor clams, cockles or small clams are close substitutes.
How long does it take to make Machas a la Parmesana (Chilean Clams with Parmesan)?
About 35 min in total: 25 min of preparation and 10 min of cooking.
How many calories are in Machas a la Parmesana (Chilean Clams with Parmesan)?
About 215 kcal per serving, with 12 g of protein, 3 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 215 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 3 g |
| Fat | 17 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
