Baked Clams with Tasso Gratinee with Saffron

25 minutes Prep: 10 minutes Cook: 15 minutes

164 calories per serving view nutrition facts

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Ingredients

8	ounces	tasso	finely diced
1	cup	bread crumbs
1	tablespoon	essence
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
12	medium	clams	on the half shell

Saffron sabayon
4	each	egg yolks
1	each	lemon	juiced
1	pinch	saffron
1	x	salt and black pepper
2	tablespoons	chives	chopped
2	tablespoons	sweet red bell pepper	brunoise
2	tablespoons	sweet yellow bell peppers	yellow, brunoise (< 2 mm dice)

Directions

Preheat the oven to 450 degrees F.

In a hot sauté pan, render the tasso for 2 minutes.

Remove from heat.

Add the bread crumbs, Essence and cheese to the rendered tasso, mix thoroughly.

Season the clams with salt and pepper.

Top each clam with 1 tablespoon tasso crust.

Place the clams on a baking sheet and bake for 6-8 minutes, or until the crust is golden brown.

For the Sabayon: In a mixing owl, whisk eggs, lemon juice and saffron together.

Place the bowl over a pot of boiling water and whisk until pale in colour and thick.

The sauce will leave a ribbon like trace, about 5 minutes.

Season with salt and pepper.

Remove clams from oven.

Place the clams on a platter and drizzle with sabayon.

Garnish with chives and peppers.

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Nutrition Facts

Serving Size 57g

Amount per Serving

Calories 164 28% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 11mg	4%
Sodium 389mg	16%
Total Carbohydrate 21.0g	7%
Dietary Fiber 1.0g	6%
Sugars 2.0g
Protein 9.0g	17%

Vitamin A	5%		Vitamin C	20%
Calcium	19%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Kartoffelknoedel (Potato Dumplings)

Great to find this German recipe here! Well, what I did wrong is to boil them too violently, as my first test-dumpling was kind of dry inside. So in that case I would recomment to rather boil them 5 minutes longer but not more violently. They kind of fall apart when boiled too violently. For dumpling-newbies I would recommend to take the time and prepare just one test-dumpling of the dough before strting with all of it.

Reviewed by doxTxob