Radonsky for the New Millenium
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings
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- 24 Little Neck clams
- 1/4 cup flour
- 1/4 cup seasoned bread crumbs
- 1 tablespoon Parmesan, grated
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh pepper
- 3 tablespoons bacon fat
- 1 tablespoon chopped fresh parsley
- Malt vinegar
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
Yield: 4 servings
Procedure
- 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.
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