Name: Spicy Parmesan Machas with Aji
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Chilean
Ingredients: 24 fresh razor clams or substitute with 24 littleneck clams or 1 lb bay scallops in half shells; 1/4 cup dry white wine; 2 tablespoons unsalted butter cut into small pieces; 3 garlic cloves minced; 1-2 teaspoons aji amarillo paste or aji panca paste for medium spice adjust to taste; 1/2 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley for garnish optional; Lemon wedges for serving

Description

Razor clams or similar shellfish baked with a spicy savory topping of parmesan, breadcrumbs, garlic, and aji chili for crunchy umami contrast. Oven-gratin technique amps up coastal Chilean flavors with fiery notes. Practical 20-minute bake yields bubbling, cheesy results.

Cultural Background

Machas a la parmesana is a classic Chilean appetizer invented in the 1950s by Italian immigrant Edoardo Melotti Ferrari in Viña del Mar. It features razor clams topped with white wine, butter, and cheese then broiled until golden. The dish blends Italian gratin techniques with local Pacific shellfish traditions popular as a starter along Chile's coast. Adding aji chili introduces spicy notes inspired by broader South American flavors while preserving the original umami focus.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

24 fresh razor clams or substitute with 24 littleneck clams or 1 lb bay scallops in half shells
1/4 cup dry white wine
2 tablespoons unsalted butter cut into small pieces
3 garlic cloves minced
1-2 teaspoons aji amarillo paste or aji panca paste for medium spice adjust to taste
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley for garnish optional
Lemon wedges for serving

Instructions

Preheat the oven to 425°F with the broiler setting if available. Rinse the clams or scallops under cold water and pat dry. If using clams in shells arrange them in a single layer in a large oven-safe baking dish or on a rimmed baking sheet. Discard any that do not close when tapped.
Drizzle the white wine evenly over the shellfish then dot with the butter pieces. Sprinkle with half the minced garlic salt and pepper.
In a small bowl combine the remaining minced garlic aji paste panko breadcrumbs Parmesan cheese and olive oil. Mix until the mixture resembles wet sand and holds together slightly when pressed.
Spoon the breadcrumb-Parmesan mixture generously over each clam or scallop pressing lightly to adhere. Ensure even coverage for consistent browning.
Place the dish in the preheated oven on the middle rack and bake for 8-10 minutes until the topping is golden brown and bubbling the shellfish edges turn opaque and the internal temperature of the seafood reaches 145°F. If using broiler switch to broil for the final 1-2 minutes watching closely to prevent burning.
Remove from the oven and let rest for 1 minute. Garnish with chopped parsley if desired and serve immediately with lemon wedges for squeezing.

Tips

- Use fresh aji paste from Latin markets or substitute with a mix of smoked paprika and cayenne for similar heat and color if unavailable.
- Do not overbake the shellfish as they become rubbery beyond 10 minutes total cooking time.
- For a milder version reduce aji to 1/2 teaspoon or use sweet paprika instead.

Nutrition

Calories: 280
Protein: 22g
Carbs: 14g
Fat: 15g