Baked Clams with Tasso Grantinee with a Saffron Sabayon

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 appetizer servings

CATEGORIES
Ingredients
  • 8 ounces tasso, finely diced
  • 1 cup bread crumbs
  • 1 tablespoon Essence (Recipe follows)
  • 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
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
Saffron Sabayon:

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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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