Radonsky for the New Millenium by Alton Brown

Ingredients

• 24 littleneck clams
• 1/4 cup flour
• 1/4 cup seasoned bread crumbs
• 1 tablespoon parmesan cheese, grated
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh pepper
• 3 tablespoons bacon fat
• 1 tablespoon chopped fresh parsley
• malt vinegar

Directions

1. 1

   Half shell the clams and set them aside.

2. 2

   Mix the flour, bread crumbs, Parmesan, salt, and pepper.

3. 3

   In a large pan over high heat, render the bacon fat.

4. 4

   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.

5. 5

   Cook for about two minutes and remove to serving plates flesh side up.

6. 6

   Top them with fresh parsley and malt vinegar.