Are you aware of the Italian-American tradition of the Feast of the Seven Fishes? Many families eat a Christmas Eve dinner of multiple courses of seafood. This clam dish is an easy way to incorporate a new tradition within your family. The hardest part of this recipe is halving the clams.

Serves 4

Joe’s Parmesan Little Neck Clams

Joe’s Parmesan Little Neck Clams


  • 24 Little Neck Clams
  • 1/4 cup flour
  • 1/4 cup seasoned bread crumbs
  • 1 Tbl Parmesan cheese, grated
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh pepper
  • 3 Tbl bacon fat
  • 1 Tbl fresh parsley, chopped
  • Malt vinegar


  1. Half-shell the clams and set them aside.
  2. In a bowl, mix the flour, bread crumbs, Parmesan, salt, and pepper. In a large skillet 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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