Machas a la parmesana

History

This classic of Chilean cuisine was created more than 50 years ago in Viña del Mar by the Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at the italian restaurant San Marco. There is no previous record of the dish before the 1950s.

The dish is popular along the coast of Chile, where the macha can be found in great numbers. It is prepared with the meat of the macha in one half of the shell, covered in Parmesan cheese, a little butter and seasoned with white wine or a drop of lemon, and then baked for a few minutes.

Variations

There are several different variations of this dish: the same ingredients can be combined in an earthenware paila; the Parmesan can be replaced with the Chilean cheese queso mantecoso; it can be prepared with cream added or with sliced garlic added; and it can be made using other types of clams rather than machas.