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.