Baked clams with parmesan

Name: Baked clams with parmesan (Machas a la parmesana)
Cuisine: Chilean
Ingredients: 24 Atlantic surf clams, chilled; 50 g/2 oz/4 tbsp butter; 60 ml/4 tbsp white wine; 60 ml/4 tbsp double (heavy) cream; 200 g/7 oz/2⅓ cups grated Parmesan cheese; salt and black pepper; salt and black pepper

Machas a la parmesana

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

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 Atlantic surf clams, chilled
50 g/2 oz/4 tbsp

Americas
Chile
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/350°F/Gas 4. Open the clam shells with a sturdy knife. The clams consist of a body and a muscular ‘tongue’. Only the tongue is needed here
Wash the tongues under running cold water to remove any sand, then gently pound the fle

Energy 421kcal/1748kJ; Protein 28g; Carbohydrate 2g, of which sugars 1g; Fat 34g, of which saturates 21g; Cholesterol 134mg; Calcium 567mg; Fibre 0g; Sodium 1177mg