Fried clams are usually off-limits. But simply coat with seasoned flour and bake in a hot oven and you can enjoy them any time without putting a damper on your plan. To keep things as light as possible, whip up your own cocktail sauce, too. Bottled versions can hide all kinds of sugar and additives. Mix ketchup with prepared or plain bottled fresh horseradish and lemon juice for a homemade version. These baked, breaded clams couldn't be easier to make, and they're delicious at the center of your dinner plate, tossed on a green salad with added sliced radishes and celery, or tucked inside a sandwich and layered with a light cole slaw for a summertime-feeling seafood hoagie or clam roll lunch on the go.
20 oz, whole, baby, drained and patted dry
Store-bought cocktail sauce
- Preheat oven to 375ºF. Coat a large baking sheet with cooking spray.
- In a medium bowl, whisk together flour, garlic salt, cayenne pepper, oregano and cornstarch. Add clams; toss to coat, mixing until clams break up into bite-size pieces. Transfer to baking sheet and coat with cooking spray.
- Bake until golden brown, about 40 minutes. Serve warm with cocktail sauce on the side. Yields about 1/3 cup of clams and 1 tablespoon of cocktail sauce per serving.