Concha y Toro

Concha y Toro 19/12/2012

Parmesan Razor Clams

The classic razor clams are eaten raw with lemon juice or green sauce. However, the tastiest are those prepared “a la parmesana”.

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This is a typical dish and a hundred percent Chilean. The classic razor clams are also eaten raw with lemon juice or green sauce. However, the tastiest are those prepared “a la parmesana”.

With a touch of white wine and the classic melted butter they are irresistible for both Chileans and foreigners who always come in search of this famous dish.

Ingredients for 6 peoplemachas-a-la-parmesana-2

  •  50 clean razor clams
  •  30 cleaned razor clam shells
  •  100 gr of melted butter
  •  1 1/2 cup of thickly-grated buttery cheese
  •  3/4 cup of finely-grated Parmesan cheese
  •  1/2 cup of Chardonnay white wine
  •  Salt and pepper

Preparation

  1. Pre-heat oven to 200° C.
  2. Place each clam in a shell on an oven tray (if it is very small it is suggested that two be placed in each shell).
  3. Cover each one with a little salt, a tea-spoonful of white wine, butter, buttery cheese and finally Parmesan cheese.
  4. Sprinkle the pepper and cook for some minutes until the cheese has melted.
  5. Remove and serve immediately with a good Chardonnay.