BAKED SOFT-SHELL CLAMS
4 servings
Preheat the oven to 425°F. Scrub and purge:
- 2 quarts small soft-shell clams (about 4 pounds)
To keep the clams steady, line a baking sheet with crumpled foil or a bed of:
- Rock salt
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
Garnish with:
- Lemon wedges