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Baked clams with parmesan
Machas a la parmesana
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2014
This recipe was created 50 years ago in Viña del Mar by an Italian immigrant who decided to try adding cheese to grilled clams, and liked the result. Since then it has become a classic Chilean dish and is served all over the country.
Ingredients
24 50 g 2 oz 4 tbsp
Method
Preheat the oven to . Open the clam shells with a sturdy knife. The clams consist of a body and a muscular ‘tongue’. Only the tongue is needed here180°C/350°F/Gas 4 - Wash the tongues under running cold water to remove any sand, then gently pound the fle
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