[Shred_Head]

here's one i cooked for a special someone over the weekend for her bday:

Manila Clams en Papillote:
2 lbs live Manila Clams
1 stalk lemongrass
2 cloves fresh garlic, minced
1 thumb ginger, peeled and julienned
2 red thai chilli's, sliced
2t green onion, sliced
1 Juice & Rind of Kaffir Lime, or Indian Lime, or even kalamansi

250 mL white wine - I used Cabernet Sauvignon
1t butter, unsalted
1 sheet parchment paper

- Lay out parchment paper flat on a clean counter. Preheat oven @ 350.
- Drain water that you kept your clams in, making sure to get as much water out as possible. Discard any that are already open, as they are already dead. And you don't want that.
- Add all of the ingredients, minus the wine, placing them in the centre of one half of the parchment paper, making sure only to use a little bit of the citrus juice and a little bit of the grated rind, or else it'll be too overpowering. Reason it's going to be on half of the paper is because you'll be folding the paper over like a pocket.
- Fold the paper over so that both ends meet, and then starting for one side of the fold, start folding the paper over and over making a "pizza pocket" shape out of the paper.
- Before you seal off the other end of the paper, pour in the wine, this way you'll ensure it doesn't spill anywhere. Now the wine won't spill anywhere.
- Bake in the oven for approx. 15-20 minutes, until the clams have all opened up.
- Serve on top of greens, or on their own.