Cooking Index - Cooking Recipes & IdeasBaked Clams With Tasso Gratinee With A Saffron Sabayon Recipe - Cooking Index

Baked Clams With Tasso Gratinee With A Saffron Sabayon

Type: Shellfish
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

8 oz 227gFinely-diced Tasso - see * Note
1 cup 146g / 5.1ozBread crumbs
1 tablespoon 15mlEmeril's Essence - see * Note
1/2 cup 73g / 2.6ozGrated Parmigiano-Reggiano cheese
12 cups 2844mlClams, on the half-shell (medium)
  Saffron Sabayon
4   Egg yolks
  Juice of one lemon
1 pinch  Saffron
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlChopped chives
2 tablespoons 30mlBrunoise red peppers
2 tablespoons 30mlBrunoise yellow peppers

Recipe Instructions

Preheat the oven to 450 degrees. In a hot saute pan, render the tasso for 2 minutes. Remove from heat. Add the bread crumbs, Emeril's 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.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2325 broadcast 04-08-1997) - Downloaded from their Web-Site -


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