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Baked Clams with Tasso Gratinee with Saffron

This Baked Clams with Tasso Gratinee with Saffron recipe uses Bread Crumbs, Parmigiano Reggiano Cheese, Brunoise Re Peppers, and Brunoise Yellow Peppers. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Preheat the oven to 450 degrees F. In a hot saute pan, render the tasso for 2 minutes.

2. 2

   Remove from heat.

3. 3

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

4. 4

   Season the clams with salt and pepper.

5. 5

   Top each clam with 1 tablespoon tasso crust.

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

    Season with salt and pepper.

11. 11

    Remove clams from oven.

12. 12

    Place the clams on a platter and drizzle with sabayon.

13. 13

    Garnish with chives and peppers.