Radonsky for the New Millenium

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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.

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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.

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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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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!

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Easy to prepare.

Surprisingly good!

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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 !!

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I've made these on several occasions, with and without the bacon fat and they were gobbled up quickly every time.