13. Parmesan Clams (Machas) (MACHAS PARMESANAS) Back

  • 4 lb (about 40 clams)
  • 4 – 5 limones de pica (small lemons or limes)
  • Butter, salt pepper, parmesan cheese,
  • Grated chopped parsley

Open and clean machas, save all the tongues, squeeze out dark material and rinse in clear water. Arrange the machas in well washed shells, squeeze some lime juice on them, add salt and pepper, dot with butter, sprinkle with Parmesan cheese and chopped parsley and cook in the oven (upper heat) about 5 minutes.