Recipe for Chilean machas a la parmesana


Machas a la parmesana is a classic starter dish in Chile. It is razor clams baked in their shell, mixed with cheese, wine and more, depending on the recipe.

It was created in the 1950s in Viña del Mar by Italian immigrant, Edoardo Melotti Ferrari.

recipe for Chilean machas a la parmesana
Edoardo Melotti Ferrari, inventor of the Chilean machas a la parmesana

Parmesan cheese is traditionally used, but it can be replaced with the famous Chilean mantecoso. This recipe is courtesy of the Chilean Cooking School who we did a class with in Valparaiso and highly recommend them.

This recipe is enough for 2 people.

Recipe for Chilean machas a la parmesana
Freshly made yummy Chilean machas a la parmesana

Ingredients for Chilean machas a la parmesana

  • 12 razor clams
  • 12 teaspoons sizes of butter
  • 12 teaspoons of white wine like Concha y Torro
  • 12 teaspoons of fresh cream
  • 12 small pieces of garlic
  • 12 teaspoons of lemon juice
  • 6 teaspoons of Parmesan cheese
  • salt & pepper to flavour

How to make Chilean machas a la parmesana

1. Pre heat the oven at 180 degrees celsius.

2. Open the shells with a knife and clean them in cold water, removing any black bits and sand, retaining the meat in each shell.

3. Put the shells in a baking pan, add butter, white wine, cream, garlic, lemon juice in each, then season with salt and pepper.

4. Generously sprinkle parmesan cheese on each.

5. Cook in the oven for around 5-7 minutes until the cheese has melted and the clams turn pink.

Machas a la parmesana are usually served alongside a plate of other gratin-like melted cheese based prizes:

Recipe for Chilean machas a la parmesana
Chileans love their melted cheese!


You can read more about our 10 favourite famous foods in Chile that you need to try.



Recipe for Chilean Machas a la parmesana


Sebastien is the co-founder, editor and author of He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born. Find out more about Nomadic Boys.

2 thoughts on “Recipe for Chilean machas a la parmesana”

  1. Hi I have been trying to purchase these Chilean Machas for many year. I was born in Santiago,Chile and I hope that you can help with this dilemma. I was also wondering if you could help me procure -Locos(abalone)and lastly erisos (sea urchin)my parents would bring them home inside wine bottles with salt water in them.Thank You


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