Recipe
Baked Clams With Tasso Grantinee With A Saffron Sabayon
Ingredients
- 8 ounces tasso, finely diced
- 1 cup bread crumbs
- 1 tablespoons Essence
- 1/2 cup grated Parmigiano-Reggiano cheese
- 12 medium-size clams, on the half-shell
- Saffron Sabayon:
- 4 egg yolks
- Juice of one lemon
- Pinch of saffron
- Salt and pepper
- 2 tablespoons chopped chives
- 2 tablespoons brunoise red peppers
- 2 tablespoons brunoise yellow peppers
Directions
- Preheat the oven to 450 degrees F. In a hot saute 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 of the 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 bowl, whisk the eggs, lemon juice and saffron together. Place the bowl over a pot of boiling water and whisk until pale in color and thick. The sauce will leave a ribbon like trace, about 5 minutes. Season with salt and pepper. Remove the clams from the oven. Place the clams on a platter and drizzle with the sabayon. Garnish with the chives and peppers.
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