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Baked Clams with Tasso Gratinee with Saffron

 

14

Yield

servings

Prep

10

min

Cook

15

min

Ready

25

min

Low Cholesterol, Trans-fat Free
 

Ingredients

8 ounces tasso
finely diced
*
1 cup bread crumbs
1 tablespoon essence
*
½ cup Parmesan cheese
grated
12 medium clams
on the half shell
*
Saffron sabayon
4 each egg yolks
*
1 each lemon
juiced
1 pinch saffron threads
*
1 x salt and black pepper
*
2 tablespoons chives
chopped
2 tablespoons sweet red bell peppers
brunoise
2 tablespoons sweet yellow bell peppers
yellow, brunoise (< 2 mm dice)
*

Directions

Preheat the oven to 450℉ (230℃).

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 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 16428% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 389mg 16%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 6%
Sugars g
Protein 17g
Vitamin A 5% Vitamin C 20%
Calcium 19% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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