Pour the saucepan components into a 14-inch cast-iron pan and sprinkle the breadcrumb mixture over the top. Push the clams to one side and add the ramen noodles, then cook, stirring occasionally, until tender, about 3 minutes.
Add the clams, then cover and cook until the clams begin to open, about 10 minutes. 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. In a large saucepan, add the bacon and cook over medium-high heat until the bacon begins to brown, a couple of minutes.
