🐚 Machas a la parmesana

Name: Machas a la parmesana
Total time: 30 min
Yield: 4
Cuisine: Chile · Chilean coast
Ingredients: 24 machas (or other clams) in the shell, cleaned; 100 g parmesan, freshly grated; 3 tbsp dry breadcrumbs; 40 g butter, melted; 2 tbsp chopped parsley; 1 lemon, in wedges; Black pepper

Origin: Chile · Chilean coast

300kcal

per serving · 200 g

150kcal

per 100 g

26 gProtein13 g / 100 g

18 gFat9 g / 100 g

8 gCarbs4 g / 100 g

Machas a la parmesana is a classic Chilean seafood starter: machas, a sweet clam from Chile’s sandy beaches, baked on the half shell under melted parmesan, butter and breadcrumbs. The topping turns golden and bubbling while the clams stay tender and juicy. It is served hot, with a squeeze of lemon, as a starter or a light main.

Diets

✓

No pork

✓

Keto-friendly4 g carbs per 100 g

✓

High protein13 g protein per 100 g — 35% of the calories

Not vegetarianbecause of: clams

Not veganbecause of: clams, cheese, butter

Contains glutenbecause of: breadcrumbs

Contains dairybecause of: cheese, butter

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Milk ⚠ Molluscs

What it is made of

clamscheesebreadcrumbsbutter

Recipe

4 servings30 min

Ingredients

24 machas (or other clams) in the shell, cleaned
100 g parmesan, freshly grated
3 tbsp dry breadcrumbs
40 g butter, melted
2 tbsp chopped parsley
1 lemon, in wedges
Black pepper

Method

Steam the clams in a covered pan with a splash of water for 2–3 minutes until they just open; discard any that stay closed.
Remove the clams from the shell, keep the best half of each shell and place a clam in every one.
Mix the parmesan with the breadcrumbs and a little pepper.
Spoon a little melted butter over each clam and cover with the cheese mixture.
Arrange the shells on a baking tray and bake at 220 °C for 8–10 minutes until golden and bubbling.
Sprinkle with parsley and serve at once with lemon wedges.

How to make it lighter

Clams are very lean protein; most of the fat comes from the cheese and butter, so use half the butter and a thin layer of parmesan.
Mix the breadcrumbs with the grated cheese so a little goes further and the topping still browns.
Serve six clams as a starter and add a salad rather than bread to keep the meal light.

History

Machas are a popular shellfish along the Chilean coast, and this dish is a staple of seafood restaurants and coastal eateries. The recipe pairs local shellfish with parmesan, which reflects how European ingredients and techniques blended into Chilean cooking. It is a favourite at holiday tables and festive gatherings by the sea.

Count it in one photo

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →