Machas a la parmesana

"Machas a la Parmesana" or Parmesan Machas, is a cherished Chilean dish that celebrates the distinctive flavors of the "macha" clam, a species scientifically known as Mesodesma donacium. Indigenous to Chile, this mollusk serves as the centerpiece of this traditional recipe.

The dish was originally crafted over 50 years ago in Viña del Mar by Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at their San Marco Italian restaurant. It remains especially popular along the Chilean coastline, where these clams are plentiful.

Preparing Parmesan Machas is quite simple. The clam meat is placed in one half of its shell, then topped with Parmesan cheese, a pat of butter, and a splash of either white wine or lemon juice. The ensemble is then baked to perfection.

There are numerous delectable variations to explore. Some iterations incorporate different types of clams or substitute Chilean queso mantecoso cheese. Others enhance the dish with a touch of cream or slivers of garlic for added flavor. For a rustic flair, the dish can even be prepared in an earthenware paila.

Regardless of the method, Parmesan Machas is a delightful way to savor the rich, coastal flavors of Chile.