Radonsky for the New Millennium by Alton Brown

Gina*S's Note:

Clams, bacon fat, and Alton! Sounds like a perfect evening to me!

• Total Time: 15 mins
• Prep Time: 10 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 24 littleneck clams
• ¼ cup flour
• ¼ cup seasoned bread crumbs
• 1 tablespoon parmesan cheese , grated
• ¼ teaspoon kosher salt
• ¼ teaspoon fresh pepper
• 3 tablespoons bacon fat
• 1 tablespoon chopped fresh parsley
• malt vinegar

Directions:

1. Half shell the clams and set them aside.
2. Mix the flour, bread crumbs, Parmesan, salt, and pepper.
3. In a large pan over high heat, render the bacon fat.
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. Cook for about two minutes and remove to serving plates flesh side up.
6. Top them with fresh parsley and malt vinegar.

Reviews

[Feej]

Because of the bacon fat (and our lack of available littleneck clams), this is a rare treat. But I have to tell you, it is WONDERFUL!! I love, love this recipe. I will drive 45 minutes to a little meat market, just so I can get frozen (FROZEN!- not even fresh!) little neck clams so I can make this. The first time I made it, I wasn't quite sure what to do, but now, I can do it in my sleep. The malt vinegar is a MUST - as is trying this recipe. Thank you very much for posting this, now I won't have to worry about misplacing mine.