Baked Clams with Tasso Gratinee with Saffron
Yield
servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tasso
finely diced |
* |
| 237 | ml |
bread crumbs
|
|
| 15 | ml |
essence
|
* |
| 118 | ml |
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
|
*
|
| 3E+1 | ml |
chives
chopped |
|
| 3E+1 | ml |
sweet red bell peppers
brunoise |
|
| 3E+1 | ml |
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.
