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.
