Serve sprinkled with basil and red pepper flakes, if desired. Broil until the breadcrumbs are golden brown, about 5 minutes. Pour the saucepan components into a 14-inch cast-iron pan and sprinkle the breadcrumb mixture over the top. Spoon the vegetable mixture atop the clams, dividing. Arrange the clams in the reserved shells on the baking sheet. Push the clams to one side and add the ramen noodles, then cook, stirring occasionally, until tender, about 3 minutes. Line a heavy large baking sheet with foil. In a large skillet over medium heat, cook the bacon until almost crisp. Arrange the clams on a baking sheet and roast in the oven until opened, approximately 4-5 minutes. Add the clams, then cover and cook until the clams begin to open, about 10 minutes. Wash the clams and rinse to remove any sand. Stir to combine and set aside to use as topping later.Īdd the stock and wine to the saute pan with the remaining bacon mixture to deglaze, scraping up any cooked bits stuck to the bottom. Add the breadcrumbs and Parmesan to this same bowl. Use a slotted spoon to transfer half of the bacon mixture to a medium bowl. Add the garlic, shallots and ginger and cook, stirring occasionally, until the shallots have softened, about 5 minutes. Once cooled off, add a scoop of the bell peppers mix over each of the clams. Pour enough of the Kosher salt to cover the bottom of an oven safe pan. ![]() Preheat your oven to 450F and place rack in middle position. In a large saucepan, add the bacon and cook over medium-high heat until the bacon begins to brown, a couple of minutes. Remove the second frying pan from the heat and let cool off.
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