Baked Clams with Tasso Gratinee with Saffron Sabayon
Author: Kitchens
  • 8 ounces tasso, finely diced
  • 1 Cup bread crumbs
  • 1 Tablespoon essence
  • 1/2 Cup Parmigiano-Reggiano cheese grated
  • 12 medium clams, on the half shell
  • Saffron Sabayon:
  • 4 egg yolks
  • juice of 1 lemon
  • 1 pinch saffron
  • salt and pepper
  • 2 Tablespoons chives; chopped
  • 2 Tablespoons brunoise cut red peppers
  • 2 Tablespoons brunoise cut yellow peppers
  1. Preheat the oven to 450 degrees F.
  2. In a hot saute pan, render the tasso for 2 minutes.
  3. Remove from heat.
  4. Add the bread crumbs, Essence and cheese to the rendered tasso, mix thoroughly.
  5. Season the clams with salt and pepper. Top each clam with 1 tablespoon tasso crust.
  6. Place the clams on a baking sheet and bake for 6-8 minutes, or until the crust is golden brown.
  7. 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.
  8. The sauce will leave a ribbon like trace, about 5 minutes.
  9. Season with salt and pepper.
  10. Remove clams from oven.
  11. Place the clams on a platter and drizzle with sabayon.
  12. Garnish with chives and peppers.
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