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
Directions
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.
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By boobookitty52_8...
Huntington Beac...
on December 07, 2009
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I'm actually sad that their are so few people trying this recipe. It is amazing and additions such as finely minced artichoke hearts or hearts of palm allow this recipe to be different every time you make it. It is a bit of work, but it's well worth it and it makes for an amazing appetizer. I will warn, don't forget the spritz of lemon just before eating, it truly makes the dish.
By gregoryfinn_102...
Sacramento, CA
on May 27, 2008
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Shucking was harder than shown. I put the clams in the freezer for 30 minutes, as was suggested on show, but it didn?t make opening them any easier, I just had semi-frozen clams. While the overall taste was good, the flavor of the clams is lost in the bacon rendering and all the flavors in the flour mix.
By sakanaumi_3637472
Ann Arbor, MI
on September 25, 2005
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Once again, a recipe that is easy to use and produces excellent results. We tried this one last night while we watched sumo. The only tricky part is half-shelling the clams... even after a half hour in the freezer, some of those buggers were tough! These fried critters make excellent fare for sessions in front of the boob tube. We had to use butter since bacon fat is a little hard to come by in Japan. I can see why one would use bacon fat now, but the butter was still delicious. Oh, and we went a little heavy on the parm because it's awesome.
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