Pink razor clams arranged on the half shell, splashed with white wine and butter, blanketed in cheese and baked until bubbling and golden. It is a classic Chilean seafood starter ordered up and down the coast.
This dish was invented in the late 1950s in the seaside resort of Vina del Mar by Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at their Ristorante San Marco. They fused an Italian Parmesan gratin technique with Chile's abundant macha clams, and the idea spread rapidly to become a national restaurant staple.
Tender, briny clam meets a salty, gooey cap of melted cheese with a whisper of wine and butter underneath. The lemon cuts through the richness in a bright finish.
Baking gently sets the delicate clam while melting the cheese into a browned, savory crust; the wine and butter keep the meat moist and add depth.
Variations
made with scallops (ostiones a la parmesana), with a breadcrumb topping, with a splash of cream, using mussels
On the Palate
Where Machas a la Parmesana sits in the Chilean flavor cloud
Ingredients
Serves 4How it's made
8 steps · 15 min
- 16 min
Clean the razor clams and arrange them on their half shells in a baking dish.
- 21 min
Sprinkle each clam with a little salt and white pepper.
- 31 min
Spoon a small splash of white wine over each clam.
- 41 min
Dot each one with a knob of butter.
- 52 min
Cover the clams generously with grated melting cheese.
- 63 min
Bake in a hot oven until the cheese is melted, bubbling and golden.
Watch outBake just until the cheese is melted, bubbling and golden — the clam is delicate and turns rubbery if you leave it in for more color.
- 71 min
Finish with a squeeze of lemon over the top.
- 81 min
Serve immediately while piping hot.
