- 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
Half shell the clams and set them aside. Mix the flour, bread crumbs, Parmesan, salt, and pepper.
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.