Radonsky For The New Millennium By Alton Brown

• 24 littleneck clams
• 1/4 cup flour
• 1/4 cup seasoned bread crumbs
• 1 tablespoon parmesan cheese, grated
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh pepper
• 3 tablespoons bacon fat
• 1 tablespoon chopped fresh parsley
• malt vinegar

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.

littleneck clams, flour, bread crumbs, parmesan cheese, kosher salt, fresh pepper, bacon fat, parsley, malt vinegar

Taken from www.food.com/recipe/radonsky-for-the-new-millennium-by-alton-brown-109812 (may not work)