--- title: "Traditional Chilean Pink Clam Ceviche in Green Sauce Recipe" description: "This delicious recipe combines a Chilean appetizer staple, pink clam (Mesodesma donacium), with a refreshing green sauce, creating a perfect mix." url: https://www.chileanfoodrecipes.com/pink-clam-ceviche-in-green-sauce-recipe/ date: 2024-01-28 modified: 2026-01-22 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2024/01/Chilean-Pink-Clam-Ceviche-in-Green-Sauce-Recipe.jpg categories: ["Appetizers"] tags: ["Appetizers"] type: post lang: en --- # Traditional Chilean Pink Clam Ceviche in Green Sauce Recipe [Versión en Español](https://comidaschilenas.com/receta-machas-en-salsa-verde/) ![Freshly prepared Chilean pink clam ceviche in a green herb sauce, served on its own shells.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/01/Chilean-Pink-Clam-Ceviche-in-Green-Sauce-Recipe.jpg) This delicious recipe combines a Chilean appetizer staple, pink clam (Mesodesma donacium), with a refreshing green sauce, creating a perfect mix. Contents - [1 Nutrition Facts](#Nutrition_Facts) - [2 How to Make Pink Clam Ceviche](#How_to_Make_Pink_Clam_Ceviche) - [2.1 Ingredients](#Ingredients) - [2.2 Instructions](#Instructions) - [3 Keys for a Flawless Ceviche](#Keys_for_a_Flawless_Ceviche) - [4 Frequently Asked Questions (FAQ)](#Frequently_Asked_Questions_FAQ) - [4.1 1. What exactly are “pink clams” (machas)?](#1_What_exactly_are_8220pink_clams8221_machas) - [4.2 2. Can I serve this in the shells?](#2_Can_I_serve_this_in_the_shells) - [4.3 3. What is the best wine pairing?](#3_What_is_the_best_wine_pairing) - [4.4 4. Why use sea salt instead of table salt?](#4_Why_use_sea_salt_instead_of_table_salt) - [5 About Pink Clams](#About_Pink_Clams) - [6 Did You Know?](#Did_You_Know) - [7 Recommended](#Recommended) ## Nutrition Facts Each serving of pink clam ceviche contains approximately 120 kcal, 12 g of proteins, 6 g of total fats, 30 mg of cholesterol, 3 g of carbohydrates, 1 g of fiber, 0 g of sugars, and 300 mg of sodium. (*) (*) Estimated values may vary based on ingredients and portions. ## How to Make Pink Clam Ceviche Pink clams in green sauce is a simple ceviche-type recipe where the quality and freshness of the ingredients are key for an unforgettable result. **Prep Time:** 45 minutes **Cook Time:** 10 minutes **Servings:** 4 ### Ingredients - 24 fresh pink clams - 4 lemons - 2 diced green onions - 2 tablespoons of oil - 2 tablespoons chopped parsley - 2 tablespoons chopped cilantro - 1 teaspoon chopped garlic - Sea salt ### Instructions 1. Boil water in a medium pot, turn off the heat, add the diced green onions, let it sit for 5 minutes, strain well, cool, and set aside. In a bowl, mix the chopped cilantro and parsley with the diced green onion, garlic, oil, freshly squeezed lemon juice, and sea salt. Stir to blend the flavors and aromas. Adjust seasoning if necessary. ![A close-up of fresh, raw pink clam tongues before the blanching process.](https://www.chileanfoodrecipes.com/wp-content/uploads/2024/01/Fresh-Pink-Clamps.jpg) 1. Open the pink clams in half, remove the tongues, and optionally clean and reserve the shells. Thoroughly clean the pink clam tongues and set aside. Cover the pink clam tongues with boiling water and let them sit for 5 minutes or until they turn pink. Apply the same procedure if using the shells. ![Finely diced green onions prepared as a base for the traditional Chilean green sauce.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/11/Diced-onion-300x198.jpg) 1. Strain well and distribute the pink clam tongues on a wide, shallow dish, covering them with the green sauce. Serve the ink clams in green sauce immediately, optionally on their own shells, accompanied by quartered lemons and a glass of Chilean white wine. ## Keys for a Flawless Ceviche - **Cold Chain Management:** If using frozen clams, technical precision is required: thaw them in the refrigerator for 24 hours prior to preparation. Never thaw seafood at room temperature, as it compromises the texture and safety of the bivalves. - **Aromatic Synergy:** Stir the cilantro, parsley, garlic, and oil together before adding the clams. This allows the oil to become infused with the herbal aromatics, creating a more cohesive flavor profile once the clams are added. ## Frequently Asked Questions (FAQ) ### 1. What exactly are “pink clams” (machas)? They are bivalve mollusks native to the South American west coast. They live buried in sandy beaches with heavy surf, which gives them a distinctively clean, briny flavor and a firm texture. ### 2. Can I serve this in the shells? Yes, and it is technically recommended for presentation! Make sure to clean the shells thoroughly and apply the same boiling water treatment used for the tongues to ensure they are sanitized before serving. ### 3. What is the best wine pairing? Technically, a Chilean white wine with high acidity, such as a Sauvignon Blanc from the Leyda or Casablanca valleys, is the perfect match. The citrus notes in the wine mirror the lemon in the sauce, while the acidity cuts through the briny richness of the clam. ### 4. Why use sea salt instead of table salt? Sea salt provides a more nuanced salinity and a slight mineral crunch that complements seafood far better than the flat, metallic profile of iodized table salt. ## About Pink Clams Pink clams are a bivalve mollusk from the Mesodesmatidae family, native to the western coast of South America, from Peru to Chile, living buried in sandy beaches with heavy surf. ## Did You Know? You can use good-quality frozen pink clams, but make sure to thaw them normally 24 hours in advance. ## Recommended - [Chilean parmesan clams](https://www.chileanfoodrecipes.com/parmesan-clams-recipe/) - [Pork trotters causeo](https://www.chileanfoodrecipes.com/pork-trotters-causeo-recipe/) - [Traditional chapaleles](https://www.chileanfoodrecipes.com/traditional-chapaleles-recipe/) - [Chilean tomatican recipe](https://www.chileanfoodrecipes.com/traditional-tomatican-recipe/) 5/5 (1 Review)