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Baked Clams with Tasso Gratinee with Saffron Recipe

Serves 4


  • 8 oz tasso, finely diced
  • 1 cup bread crumbs
  • 1 tbsp essence
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • 12 medium calms, on the half shell
  • 4 egg yolks
  • Juice of 1 lemon
  • Pinch saffron
  • Salt and pepper
  • 2 tbsp chives, chopped
  • 2 tbsp brunoise red peppers
  • 2 tbsp brunoise yellow peppers


1. Preheat the oven to 450 degrees In a hot saute pan, render the tasso for 2 minutes.
2. Remove from heat.
3. Add the bread crumbs, Essence and cheese to the rendered tasso, mix thoroughly.
4. Season the clams with salt and pepper.
5. 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.
8. Place the bowl over a pot of boiling water and whisk until pale in colour and thick.
9. The sauce will leave a ribbon like trace, about 5 minutes.
10. Season with salt and pepper.
11. Remove clams from oven.
12. Place the clams on a platter and drizzle with sabayon.
13. Garnish with chives and peppers.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Seafood / Clams
Main Dish
Cuisine:American / Cajun
American / Creole
Preparation Method:Baking

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