Ingredients

Instructions

  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.