Chilean Baked Clams with Parmesan (Machas a la Parmesana)
Machas a la parmesana Say it: MAH-chahs ah lah par-meh-SAH-nah
Machas a la parmesana is Chile's most beloved shellfish starter: surf clams returned to their shells, dabbed with garlic butter and white wine, enriched with a little cream and blanketed in Parmesan, then baked until the cheese turns golden and the shells bubble at the edges. It appears on seaside menus from Valparaíso to Chiloé and in family kitchens for celebrations, Christmas Eve and long summer lunches. The taste is briny and sweet from the clams, nutty and salty from the cheese, with a bright lift of lemon.
Chilean Baked Clams with Parmesan (Machas a la Parmesana)
Machas a la parmesana
Pronounced MAH-chahs ah lah par-meh-SAH-nah
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Clams
Topping
Method
Rinse the clams under cold running water, scrubbing the shells, and discard any that are cracked or stay open when tapped. Soak them in cold salted water for 30 minutes to purge sand, then drain well.
Pour the white wine and water into a wide pot with a lid and bring to a boil over high heat. Add the clams, cover, and steam for 4 to 6 minutes, shaking the pot once, until the shells open wide; discard any that remain shut.
Lift the clams out with a slotted spoon and strain the cooking liquid through a fine sieve, keeping 3 tablespoons of it. Pull the meat from the shells and set aside 24 of the cleanest, deepest half shells; scrub and dry them.
Heat the oven to 400°F (200°C). Mash the softened butter with the garlic, half the parsley, the lemon juice and the pepper to make a soft garlic butter.
Spread the coarse salt over the base of a wide baking dish or ovenproof pan. Nestle the reserved half shells into the salt so they sit level and steady.
Place one clam in each shell. Spoon a little garlic butter over each, then add a few drops of the reserved cooking liquid and about 1/2 teaspoon of cream.
Scatter the Parmesan generously over the clams so each is fully covered, and finish with the remaining parsley.
Bake for 10 to 12 minutes, until the cheese is melted, golden and bubbling at the edges, then broil for 1 to 2 minutes for a deeper crust. Watch closely so the Parmesan does not scorch.
Serve immediately in the dish, still hot, with lemon wedges for squeezing over the top.
Regional variants
Some coastal cooks add a spoonful of caramelized onion or a pinch of merkén to the garlic butter, and in modern versions a light crust of panko is mixed with the Parmesan for extra crunch.
Cook's notes
- Use freshly grated Parmesan rather than pre-grated; it melts into a smoother, more even crust.
- The coarse salt bed is what keeps the shells upright so the topping stays inside — do not skip it.
- Cook the clams only until the shells just open; they finish cooking under the broiler and turn rubbery if overcooked.
Serve with
Cold Sauvignon Blanc or a chilled Chilean Chardonnay, with crusty marraqueta bread to mop the juices.
Make ahead and storage
The garlic butter and cleaned shells can be prepared a day ahead and refrigerated; assemble and bake just before serving, as the dish does not reheat well.
