Baked Clams with Tasso Gratinee with Saffron

These baked clams with tasso gratinee bring together the bold flavors of Louisiana and the refined technique of French cuisine. Clams on the half shell get a savory crust of rendered tasso ham, breadcrumbs, and Parmigiano-Reggiano that bakes up golden and irresistibly crunchy.

The real showstopper is the saffron sabayon drizzled over the top. Whisked egg yolks, lemon juice, and saffron threads come together into a silky, golden sauce that adds richness and a floral perfume. Garnished with fresh chives and tiny-diced sweet peppers, this is an appetizer that looks and tastes like it came from a fine dining kitchen.

Kitchen Tips

• Render the tasso slowly to draw out its smoky fat, which flavors the entire breadcrumb crust.
• Whisk the sabayon over simmering, not boiling, water to avoid scrambling the eggs.
• The sabayon is ready when it holds a ribbon trail for a few seconds. Do not overwisk or it will deflate.
• Serve immediately after drizzling the sabayon so the crust stays crisp.

Variations

• Substitute andouille sausage or smoked ham if tasso is hard to find.
• Use oysters on the half shell instead of clams for an equally elegant presentation.
• Add a splash of white wine to the sabayon for extra depth.