1 Open the clams with a firm knife. Free the meat from the shell and wash well to eliminate any sand. Make an incision in the abdomen of each clan-e and squeeze to eliminate the dark green intestines.
2 Pound individual clams several times with the handle of a knife or place all together in a plastic bag and pound them against the surface of a table.
3 Place one clam in each shell and dot with butter. Sprinkle parmesan cheese generously to cover. Bake in a hot oven for 5 minutes.
4 The parmesan cheese can be replaced by semi-soft cheese thinly sliced.
5 Serve 6 clams on each plate and accompany with lemon to taste.
Advice of Wine to combine
Suggest from Sommelier
Machas are a type of clam with a soft, meaty texture, In this preparation they are framed by the intensity and persistent flavor of the slightly spity parmesan cheese. I'd serve a reserve Casablanca Sauvignon Blanc where it's not the aroma that predominates but rather the structure and intensity of flavor that will accompany the flavor of the shellfish and especially the cheese.