Radonsky for the New Millenium

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Send in the Clams

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
5 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 5 min
Total:: 15 min

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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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Comments & Reviews

recipe Radonsky for the New Millenium
Justin Huntington Beach, CA 12-07-2009
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Great and open to deviation
Rated: 5 stars out of 5

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.Read more
recipe Radonsky for the New Millenium
Greg Sacramento, CA 05-27-2008
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Good as appetizers, not as meal.
Rated: 3 stars out of 5

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.Read more
recipe Radonsky for the New Millenium
Brian Nagahama-shi 09-25-2005
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Simple and delicious
Rated: 5 stars out of 5

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.Read more
recipe Radonsky for the New Millenium
MATT Bethlehem, PA 02-19-2005
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Simple... yet, Sophisticated!
Rated: 5 stars out of 5

This is a simple starter course to make (However, I will admit that shucking the clams can be a pain... in the half shell)!... This dish never ceases to impress whenever I serve it. I have made it with both butter & bacon fat, and I must admit that the pork belly renderings create a far superior result!Read more
recipe Radonsky for the New Millenium
Anonymous 10-04-2004
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Simple and Tasty
Rated: 5 stars out of 5

Easy to prepare. Surprisingly good!
recipe Radonsky for the New Millenium
JENNIFER Campbell Hall, NY 06-13-2004
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Delicious
Rated: 5 stars out of 5

Thank you for the great recipe, Alton. We are avid clam eaters and it was nice to try a new delicious way of cooking them !!