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Machas a la parmesana is a typical Chilean dish consisting of razor clams that are topped with salt, white wine, butter, and parmesan cheese. The clams are then broiled until the cheese melts, and it is recommended to serve them immediately, preferably with a glass of white wine on the side.
This Chilean classic is typically served as an appetizer and it was invented by an Italian immigrant named Edoardo Melotti Ferrari in Viña del Mar in the 1950s.
MOST ICONIC Machas a la parmesana
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Peruvian ceviche de conchas negras is a type of ceviche made with black clams (concha negra) said to have aphrodisiac properties, traditionally sourced from the Tumbes region. The clam meat and its juices are meticulously cleaned, then seasoned with a vibrant mix of ají limo peppers, finely diced red onions, salt, pepper, and garlic paste.
This concoction is allowed to marinate briefly in fresh lime juice, intensifying its flavors. It's traditionally served with choclo (Peruvian large-kernel corn) and a slice of sweet potato, adding a delightful contrast to the dish's spicy zest. Some other serving options include toasted corn nuts cancha and crispy chifle or fried plantain chips.
MOST ICONIC Ceviche de conchas negras
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Ecuadorian ceviche de conchas negras is made with the black clams harvested in the country's mangrove forests. Unlike the Peruvian version, which uses ají limo peppers and diced onions, the Ecuadorian style incorporates tomatoes and sliced onions.
It doesn't feature ají limo peppers. After marinating, the ceviche is typically served with fried green plantains, known as tostones, and rice, among other things.
MOST ICONIC Ceviche de conchas negras ecuatoriano
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Ceviche de almejas is a variation of the traditional ceviche dish, using clams as the primary ingredient. Just like other ceviches, the clams are "cooked" using the acid from citrus juices, usually lime, which denatures the proteins. Fresh, raw clams are shucked, cleaned, and marinated in freshly squeezed citrus juice.
The acid in the juice "cooks" the clams, turning their flesh more opaque and firm, similar to the effect of heat cooking. Like other ceviche variants, ceviche de almejas is usually mixed with finely chopped onions, coriander, and spicy chili peppers, usually rocoto.
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Conchitas asadas is a popular Ecuadorian seafood dish, typically consisting of black clams (concha negra) grilled in their half-shells, often seasoned with a combination of garlic, lime, and perhaps other ingredients like butter or a touch of spicy pepper.
They are frequently presented on their shells and can be garnished with herbs or accompanied by various sides or sauces, especially in upscale restaurants.
MOST ICONIC Conchitas asadas
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Almejas al matico is a traditional dish originating from Chile. The dish is usually made with a combination of clams, matico leaves, lemon juice, onions, garlic, olive oil, salt, and black pepper. The clams are washed and soaked in cold water in order to remove any sand residue.
The onions, garlic, and matico leaves are chopped and mixed with lemon juice, salt, pepper, and olive oil. The clams are added to the mixture, and almejas al matico is ready to be served, typically as an appetizer in washed clam shells.
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