Machas a la Parmesana

Ingredients

• 24 machas (Chilean surf clams) on the half shell, or 24 large clams
• 100 ml dry white wine
• 70 g butter
• 160 g parmesan, finely grated
• 1 garlic clove
• Black pepper
• 1 lemon
• Coarse salt, for the tray

Before you cook

• Thaw the machas if frozen and drain them well on kitchen paper
• Pull off the dark tip of the foot from each clam if it is still attached
• Melt the butter and crush the garlic into it
• Spread a thick layer of coarse salt over a baking tray so the shells sit level

Steps

1. Heat the grill to its highest setting, or the oven to 240°C.
2. Sit the shells on the bed of salt, each with its clam facing up.
3. Pat each clam dry once more so the cheese does not slide off.
4. Spoon a teaspoon of white wine over each clam.
5. Brush the garlic butter over them, letting a little pool in each shell.
6. Grind black pepper over the tray, and hold back on salt because the parmesan brings plenty.
7. Cover each clam completely with grated parmesan, piling it slightly.
8. Slide the tray under the grill about 10 cm from the element.
9. Grill for 6 to 8 minutes, until the cheese has melted, bubbled and browned at the edges.
10. Take the tray out the moment the tops are golden, before the clams tighten and go rubbery.
11. Serve six shells per plate with lemon wedges and bread for the buttery juices.