Machas a la parmesana
Chilean baked clam dish with Parmesan cheese.
Machas a la parmesana, also called Parmesan machas, centers on the macha—a saltwater clam, specifically a bivalve native to Chile. Scientifically known as *Mesodesma donacium*, it is referred to in English as the pink clam or surf clam. Ancient fishermen from the region once harvested this shellfish. The dish itself incorporates Parmesan cheese.
This staple of Chilean cuisine originated over fifty years ago in Viña del Mar. It was developed by Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at the Italian restaurant San Marco. No evidence of the dish exists before the 1950s.
The preparation is popular along Chile’s coast, where machas are abundant. The clam meat is placed in one half of its shell, topped with Parmesan cheese, a bit of butter, and seasoned with white wine or a squeeze of lemon. It is then baked for a short time.
Several variations exist. The same ingredients can be combined in an earthenware dish called a *paila*. The Parmesan may be swapped for the Chilean cheese *queso mantecoso*. Cream or sliced garlic can be added. Other types of clams can also be used instead of machas.
Quick Facts
- Country
- Chile
- Region
- Coast
- Creator
- Chilean
- Course
- Starter, Main
- Served
- Hot
- Main Ingredient
- Machas (aka pink clams), Parmesan cheese, white wine
Facts from the source article.
Lore & Background
The dish was created more than 50 years ago in Viña del Mar by 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 macha, known scientifically as Mesodesma donacium and in English as the pink clam or surf clam, is a bivalve native to Chile and was harvested by ancient fishermen of these two countries.
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, then baked for a few minutes. Variations include combining the same ingredients in an earthenware paila, replacing Parmesan with Chilean queso mantecoso, adding cream or sliced garlic, or using other types of clams instead of machas.
Reader's Guide
Machas a la parmesana represents a fusion of Italian immigrant culinary techniques with native Chilean ingredients, specifically the macha clam. Its creation at the San Marco restaurant in Viña del Mar by Italian immigrants highlights the role of immigration in shaping Chilean cuisine. The dish's simplicity—baking the clam with Parmesan, butter, and a splash of white wine or lemon—has made it a coastal staple. Its variations, such as using queso mantecoso or other clams, demonstrate its adaptability. The dish's significance lies in its status as a classic of Chilean cuisine, with no known record before the 1950s, marking a clear point of origin in the mid-20th century. It remains popular along Chile's coast, where the macha is abundant, and is a testament to the enduring influence of Italian immigrants on local food culture.
Did You Know?
- The dish was created more than 50 years ago at the Italian restaurant San Marco in Viña del Mar.
- Variations include replacing Parmesan with Chilean queso mantecoso or using other types of clams.
- The macha is a saltwater clam native to Chile and was harvested by ancient fishermen.
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