Eggs A’La Caneel

Clams and other shellfish have long been an integral part of worldwide cuisine for many years. The art of French cooking is no exception. This recipe not only shows its French influences but also is a great example of the versatility of clams.


Melt butter in skillet and sauté onions until golden. Add Sea Watch® IQF Chopped Clams and sauté for two minutes. Season with sea salt and lemon pepper. Spoon mixture into the tomato cup, leaving an inch for the egg. Place tomato cup in a greased cupcake dish or a flexi-mold. Break 1 egg into the stuffed tomato. Bake at 350°F for 15 minutes or until firm to touch. Top with mango Hollandaise Sauce and serve immediately.

Mango Hollandaise Sauce:

Whisk egg yolks and mango puree in the top of a double boiler. Over boiling water, whisk in clarified butter a little at a time. Continue cooking until sauce is thick. Season with sea salt.

Recipe by:  Joshua Orgrdowski, a Student at Johnson & Wales University. This recipe was the runner up for the Sea Watch 2009 Creative Clam Challenge at the International Boston Seafood Show.


  • ½ Tsp. Butter
  • ¼ Cup Onion, brunoise
  • ¼ Cup Sea Watch® IQF Chopped Clams, minced
  • 1 ea Globe tomato, top cut off and hollowed into cup
  • 1 ea Egg
  • ¼ Tsp. Sea salt
  • ¼ Tsp. Lemon pepper

Mango hollandaise:

  • 1 ea Egg yolk
  • ½ Tsp. Mango puree
  • 2 oz. Butter, clarified

Product Codes

Sea Watch: 9831 – 2/5 lb.