Fish & seafood
Machas a la Parmesana
Razor clams gratinated with butter, white wine and parmesan cheese, a coastal classic.
Gluten-free
Ingredients
- 24 fresh razor clams in their half shell
- 100 g of butter
- 150 ml of white wine
- 1 clove of garlic
- 150 g of grated parmesan cheese
- Juice of 1/2 lemon
- Salt, pepper and parsley
Step-by-step
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- Clean the razor clams and leave them in their half shell on a baking dish.
- Put the garlic in the mixing bowl and chop 3 sec/speed 6.
- Add the butter and melt 3 min/70°C/speed 2.
- Add the white wine, the lemon juice, salt and pepper. Mix 30 sec/speed 3.
- Pour a teaspoon of this sauce over each razor clam.
- Cover each razor clam with plenty of grated parmesan cheese.
- Gratinate in the oven at 220°C for 10 min until the cheese browns and bubbles.
- Sprinkle chopped parsley and serve immediately with lemon.
Tips
- Do not overcook them or the razor clams become tough.
- A good Chilean white wine enhances the sauce.
- Serve as soon as they come out of the oven, very hot.
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