Instructions: Half shell the clams and set them aside. 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 carefully place them flesh-side down, using a spoon, into the fat. Cook for about two minutes and remove to serving plates flesh-side up. Top them with fresh parsley and malt vinegar.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.