Recipe - Baked Clams With Tasso Gratinee With A Saffron Sabayon

8 ounce Tasso; finely minced
1 cup Bread crumbs
1 tablespoon Essence
One half cup Grated ParmigianoReggiano
cheese
12 Mediumsize clams; on the
halfshell

SAFFRON SABAYON
4 Egg yolks
One lemon ; Juice of
1 pn Saffron
Salt and pepper
2 tablespoon Chopped chives
2 tablespoon Brunoise red peppers
2 tablespoon Brunoise yellow peppers

ESSENCE OF EMERIL SHOW #EE2325

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. Yield: 4 appetizer servings

Posted to recipeludigest by molony molony@scsn.net on Mar 06, 1998