Submitted by : Chilean Cuisine Cooking Classes in Valparaiso
Serve : 6
36 large razor clams
2 tablespoons parmesan cheese
4 tablespoons butter
Salt and Pepper
Secret: Add a teaspoon of white wine in every shell after the butter)
- Wash the shells to remove any sand, clean the meat and remove any black residue.
- Add a half teaspoon of butter to each empty shell then place the shellfish back into its shell.
- Add one teaspoon of white wine, salt and pepper to each of the shells.
- Finally cover with Parmesan cheese and bake for 3 minutes.