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| Level of Difficulty | Moderate |
| main meals | Deep-fried clams are usually off-limits. But simply coat clams with seasoned flour |
| and bake them in a hot oven, and you can enjoy them anytime without putting a damper on your |
| 1/4 cup(s) all-purpose flour |
| 20 oz canned clams, whole, baby, drained and patted dry |
| 2 serving(s) cooking spray, or enough to coat clams |
| 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 combine, 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. |
| We renovated Fried Clams by: |
| Baking them instead of deep-frying. |
| Serving them with low-POINT cocktail sauce instead of high-POINT mayonnaise-based tartar |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated