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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.

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Feej January 26, 2008
Radonsky for the New Millennium by Alton Brown