Half shell the clams and set them aside. In a small bowl, mix the flour, bread crumbs, Parmesan, salt, and pepper.
In a large pan over high heat, render the bacon fat. Sprinkle a generous coating of the flour mixture over all the clams and, using a spoon, carefully place them flesh-side down into the fat. Cook for about 2 minutes and remove to serving plates, flesh-side up. Top them with fresh parsley and malt vinegar.