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)

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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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1. Chop the garlic finely; brunoise half an onion; crush the black pepper; chop the parsley finely; and dice half a tomato.

2. Heat a pan over medium heat, add a little olive oil, then add the onion and garlic, and sweat until fragrant.

3. Add the tomato and stir well, then add a splash of white wine (not all of it) to help soften the ingredients. Add a pinch of sea salt, mix well, and then turn off the heat.

4. Place a large bowl with a sheet of parchment paper at the bottom. Add the cleaned clams, tomato-onion mixture, star anise, black pepper, and parsley.

5. Add white wine and butter. Meanwhile, preheat the oven to 200°C (392°F).

6. Fold the edges of the parchment paper to seal the packet tightly and tie it securely with string (ensuring it is completely sealed).

7. Place the packet in the oven and bake for 15-20 minutes. When cutting open the packet, be careful of the steam that may burst out and cause burns.