Ingredients

• 24 Little Neck clams
• 1/4 cup flour
• 1/4 cup seasoned bread crumbs
• 1 tablespoon Parmesan, grated
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh pepper
• 3 tablespoons bacon fat
• 1 tablespoon chopped fresh parsley
• Malt vinegar

Browse by ingredient

Instructions

1. Half shell the clams and set them aside. Mix the flour, bread crumbs, Parmesan, salt, and pepper.
2. In a large pan over high heat, render the bacon fat. Sprinkle a generous coating of the flour mixture over all the clams and carefully place them flesh side down, using a spoon, into the fat. Cook for about two minutes and remove to serving plates flesh side up. Top them with fresh parsley and malt vinegar.