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Baked Soft-Shell Clams

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Baked Soft-Shell Clams

Cuisine:World

Course:Dinner

0s prep 15m cook 15m ready

Soft-shell clams are baked until they open, then served on the half shell with melted butter, cocktail sauce, and lemon wedges.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 quarts small soft-shell clams (about 4 pounds)
  • Rock salt
  • Melted butter or any flavored butter
  • 1
    • 1 cup mild, tomato-based chili sauce or ketchup
    • ¼ cup finely grated peeled fresh horseradish
    • 1 teaspoon curry powder
    • (1 tablespoon soy sauce)
    • (1 to 2 garlic cloves, to taste, minced)
    • Hot pepper sauce to taste
    • Black pepper to taste
    • Finely grated zest of 1 lemon
    • Lemon juice to taste
    Sub-recipe steps
    1. Stir together well in a small bowl: 1 cup mild, tomato-based chili sauce or ketchup; ¼ cup finely grated peeled fresh horseradish; 1 teaspoon curry powder; (1 tablespoon soy sauce); (1 to 2 garlic cloves, to taste, minced); Hot pepper sauce to taste; Black pepper to taste; Finely grated zest of 1 lemon; Lemon juice to taste
    2. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.
  • Lemon wedges

Let's Cook

  1. Step 1.

    Preheat the oven to 425°F. Scrub and purge: 2 quarts small soft-shell clams (about 4 pounds)

  2. Step 2.

    To keep the clams steady, line a baking sheet with crumpled foil or a bed of: Rock salt

  3. Step 3.

    Arrange the clams in the foil or salt. Bake about 15 minutes, until the shells open. Remove the top shells carefully, over a bowl. Serve on the half shell on individual plates with any of the following: Melted butter or any flavored butter; Becker Cocktail Sauce

  4. Step 4.

    Garnish with: Lemon wedges

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