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Clams En Papillote in Butter & White Wine Sauce

When it comes to cooking clams, we often use stir-frying or boiling methods. Today, I’d like to introduce another cooking method that's not only simple but also brings out the clams' natural sweetness even more!


One day, while making fish en papillote, I wondered why paper wrapping should be exclusive to fish. I had a brilliant idea: why not try baking clams in parchment paper as well? This French-inspired paper-wrapped clam recipe uses parchment paper to bake the clams, which not only locks in all the essential flavours but also enhances the natural taste and makes the dish incredibly delicious!


French restaurants often use a transparent paper called Carta Fata Paper, which has excellent heat conductivity and looks beautiful, but since it's hard to find, this time parchment paper is used instead, achieving the same moisture-locking effect.



Do clams need to be purged of sand?

Generally, clams are less likely to need sand purging because most of these clams are farmed and contain fewer sand particles. Simply washing them with clean water after purchase is usually sufficient. However, for wild clams, such as those often found in the open sea, sand content can be higher. To purge sand from wild clams, you can soak them in water with one or two teaspoons of salt and place them in the refrigerator for about 2 hours. This process will help them release any sand.


As for whether to use clams or pipis for this recipe, it doesn’t matter much. BigBoy used Manila clams this time, and as long as they are fresh, you’re good to go. The video is ready for you, and detailed text recipes and methods can be found by scrolling down.




Ingredients (serve 2)

 

Clams

600 g

Onion

½ bulb

Tomato

½ each

Garlic

2 cloves

Star Anise

5-6 pcs

Black Peppercorn

½ tsp

Sea Salt

½ tsp

White Wine

200ml

Butter

10g

Parsley

1 sprig

E.V. Olive Oil

a drizzle


Steps

 







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