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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Machas a la Crema---Razor Clams in Cream Sauce Recipe

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This recipe for Machas a la Crema---Razor Clams in Cream Sauce is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 6 ounce cans of machas (razor clams)
2 tablespoons butter
1 cup white wine
1 cup cream
2 tablespoons grated cheese (a creamy mozzarella-type cheese, or Parmesan)
salt
pepper
finely chopped parsley
Directions:
Directions:
1. Preheat oven to 350ºF
2. Melt the butter in a sauce pan
3. Add the wine to the melted butter
4. Add the drained machas to the saucepan, and cook gently until they become a pale pink (do not overcook or they will become hard)
5. Add the cream, salt and pepper to taste, and stirr well
6. Divide among individual oven proof serving cups
7. Cover the cups with grated cheese
8. Place in the oven until the cheese melts.
Number Of Servings:
Number Of Servings:
About 4
Preparation Time:
Preparation Time:
About 15 minutes, plus cooking time
Personal Notes:
Personal Notes:
Machas are razor clams from Chile. In Chile you can buy them fresh, but here you can generally find canned machas on the internet. Sometimes Asian markets sell frozen machas. My father loves these. They are a wonderful, easy-to-make appetizer.

 

 

 

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