(Makes 8 hors d’oeuvres, or 6 appetizer servings)
This a popular appetizer savored with a crisp Chilean Sauvignon blanc. In Chile, machas, or razor clams, are a much-prized seafood, usually served raw, as in a Mariscal, or cimply broiled on the half-shell and dusted with a crusty layer of buttery cheese. If razor clams are not available, use cherrystone clams, oysters, scallops, or even mussels for an equally delicious and elegant dish.
- 3 dozen razor clams
- Coarse salt
- Freshly ground black pepper, to taste
- 6 tablespoons butter
- 1 cup grated Gouda or Swiss cheese or queso mantecoso
- ½ cup dry white wine or sherry
- ¼ cup freshly grated parmesan cheese
- Preheat the broiler.
- Shuck the clams, reserving the bottom shell. Discard the dark stomach. Pound the clams with a wooden spoon for about 1 minute; according to Chilean chefs, this step tenderizes the meat.
- Arrange the shellfish in the bottom chells, and place them on a baking sheet filled with a fine layer o coarse salt, just enough to hold the shells straight up. Grind some black pepper over the clams. Dab ½ teaspoon butter and 1 teaspoon Gouda cheese on each clam; sprinkle with the wine. Sprinkle the Parmesan cheese evenly over melted and is lightly browned.
- Serve at once, piping hot.
Found at conchaytoro.com