Radonsky for the New Millennium by Alton Brown

"Clams, bacon fat, and Alton! Sounds like a perfect evening to me!"
 
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photo by Feej3940 photo by Feej3940
photo by Feej3940
photo by Feej3940 photo by Feej3940
Ready In:
15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. This recipe by Alton Brown really is amazing. Quick, simple, but completely delicious!! You must try this
     
  2. Because of the bacon fat (and our lack of available littleneck clams), this is a rare treat. But I have to tell you, it is WONDERFUL!! I love, love this recipe. I will drive 45 minutes to a little meat market, just so I can get frozen (FROZEN!- not even fresh!) little neck clams so I can make this. The first time I made it, I wasn't quite sure what to do, but now, I can do it in my sleep. The malt vinegar is a MUST - as is trying this recipe. Thank you very much for posting this, now I won't have to worry about misplacing mine.
     
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RECIPE SUBMITTED BY

After many many years of having a houseful of kids, I'm now cooking for one (sometimes 2 when my teen finds his way home). It's actually quite a challenge and it's a good thing I like leftovers!
 
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